A simple course in home economics for rural schools

1 C. boiling water Cook 10 m. in double boiler. Stir constantly until thickened. Add 2 T. butter 1 t. vanilla Serve hot Note: Excellent as an accompaniment to cottage pudding, puddings made with apples and scalloped apples. Hard Sauce. 6 T. butter — thoroughly cream, add gradually 1 C. powdered sugar (granulated may be used), add 1 t. lemon or vanilla extract. Note: As a variation — add the white of 1 egg — beaten stiff and 2-3 C. crushed fruit — strawberries, grated raw apple, or prunes. Foamy Sauce. 1-3 C. butter — creamed, add gradually 1 C. sugar yolks 3 eggs — well beaten 1-3 C. boiling water. Cook in double boiler until thickened, stir constantly. Remove from fire, add 1 T. lemon juice or 1 t. lemon extract f. g. grated lemon rind. Serve hot. Fruit Sauce % C. sugar 2 T. flour 1/2 t. salt Blend ; then add Simple Courses in Home Economics 117 2 C. fruit juice Cook until the consistency of thick cream, add 2 T. butter 11/2 T. lemon juice Serve hot. Note: This sauce may be made from the juice of prunes, apples, strawberries, plums, and is especially good served with bread, cake or cottage pudding. Lemon Sauce 1/2 C. sugar 11/2 T. flour f. g. salt. Blend; add gradually 1 C. boiling water Cook until consistency of thick cream. Remove from fire, add 2 T. butter 1½ T. lemon juice or 1 t. lemon extract f. g. nutmeg. Serve hot. Note: Orange juice may be substituted for the lemon juice. Soft Custard 2 C. milk — scald 3 egg yolks — beat slightly 4 T. sugar f. g. salt. Combine ingredients. Cook until mixture thickens. Stir constantly. Flavor with 1 t. vanilla. Note: Should the custard curdle, beat with Dover egg beater until smooth. Vanilla Sauce Note: Use the proportions given for lemon sauce — substitute as flavoring 1 t. vanilla. 118 Bulletin of tlie University of Texas QUICK BREADS Subject Matter Quick breads include biscuit, muffins, griddle cakes, and the like. They are so-called to distinguish them from yeast breads, which require a long period of time for preparation. All mixtures of flour and liquid when cooked alone, are hard and indigestible. These mixtures should have materials added to them which make them light and delicate. The light bread is made light by yeast, a slow growing plant, and the quick bread are made light by the use of baking powder, soda, or by the expansion of steam. Soda is used with sour milk or buttermilk, and from one-third to one-half teaspoonful is sufficient to neutralize the acidity in one cup of milk. When a larger quantity is used the quick bread has a yellow color and a bad flavor. "When these materials are used in cooking, a gas is given off called carbon dioxide gas. It is this gas that makes the quick breads light. Baking powder is used with sweet milk or water. In baking powder we have a mixture of soda and an acid substance such as cream of tartar, alum or phosphate. When this material is added to water, carbon dioxide gas also is given off and this gas makes the baking powder mixtures light. Many kinds of flour and meal are used in making these quick breads. The most common in Texas are corn meal, white and graham flour, kafir, milo, and Egyptian wheat meal.