A simple course in home economics for rural schools

run a knife around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should there be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing mixture." Recipes Custard Ice Cream 2 T. flour 2 C. milk Make a paste with the flour and a little of the milk. Add remaining flour. Cook 15 m. in double boiler, then add % C. sugar 1 egg — well beaten Cool, add 2 C. cream 1 t. vanilla Freeze Junket Ice Cream 4 C. luke warm milk 1 C. heavy cream 1% C. sugar i/s t. salt Mix ingredients, add 1% junket tablet — dissolved in 1 T. water Let stand until set, add 1 t. vanilla Freeze Note: As a garnish serve one-half of a peach prepared in the following way: 1 can peaches % C. sugar Cook until syrup is thick Cool, fill each cavity with blanched almonds or' chopped walnuts. Simple Courses in Home Economics 77 Lemon Ice 2 C. sugar 4 C. water Boil 20 m., add % C. lemon juice Cool, strain, freeze Milk Sherbet IV2 C sugar 4 C. milk Combine, add slowly, stirring constantly. Juice 3 lemons Freeze Note: If the mixture curdles, it is unsightly, but it will not affect the quality of the sherbet. Vanilla Ice Cream 1 C. thin cream 3 C. milk % sugar 11/2 T. vanilla Mix ingredients, freeze IRISH POTATO Subject Matter The potato is a starchy food. In addition to the starch, it contains mnch water and a little mineral matter and fiber (cellulose). The children can easily feel and see the water, as well as the threadrlike walls and fibers running through the potato. These walls separate the starch granules, as described below. This starch is a fine, glistening substance, heavier than water. This is the substance which makes the potato a valuable food, and to cook this starch well is to cook the potato well. Starch should be cooked in boiling water ; and since the principal food in the potato is starch, the potato also should be cooked in boiling water, and salt should be added for seasoning. The actual composition of the potato is as follows: Water 78.3 per cent. Protein 2.2 per cent. Starch 18.1 per cent. Mineral , 1.0 per cent. Fiiber 4 per cent. This indicates that the food value of the vegetable is due to the starch and mineral present. Starch is of value to the human body in two ways : it gives heat to keep up the bodily temperature, and it furnishes energy to perform muscular work. The mineral is especially important in building bone. The digestibility of the potato depends largely on the method of its preparation and the manner in which it is eaten. A mealy potato is more digestible than a sogg>% waxy one. A potato which enters the stomach in a fine state of division is more digestible than one taken in large lumps. Through mastication these lumps are largely broken up and the potato mixed with the saliva, which aids in digestion. Potatoes must by no means constitute the solid or even the staple diet of man. They contain too little of muscle-building food to be used alone. It would take about 22 pounds of potato Simple Courses in Home Economics 79 a day to yield enough of its muscle-building food, and that amount would furnish four times as much starch as the system could use. References ' Farmers' Bulletins: Potato and Root Crops, No. 295. Text: The Potato Culture, No. 35. Food Products, Sherman, H. C.