The kafir meal is especially well flavored and nutritious. In
localities where kafir corn grows in abundance this meal is more
economical than corn meal and can be judiciously used in its
place.
References
Farmers' Bulletin No. 559, Uses of Kafir, Milo and Cow Peas
in the Home.
Theorji and Practice of Cookery. Fisher & Williams.
Simple Courses in Home Economics 119
Lesson Plan
Teacher's Aim:
To teaeli the use of soda and baking powder.
To show the use of the various quick bread flours or meals.
Pupil's Aim:
To prepare good biscuit and muffins.
Suggested Q-uestions
What kind of breadstuff did you have for supper last night?
What is the difference between light bread and quick bread?
Make a list of the quick breads that you know.
What flour and meals are used in making quick breads?
How are these breads made light?
Try the following* experiments.:
Add 1/4 c. of water to 1 t. of soda.
Add 1/4 C. of sour milk to 1 t. of soda.
Add 1/4 C. of water to 1 t. of baking powder.
Note results in each case. Explain.
When do we use soda?
When do we use baking powder?
Related Work
Science :
Study acids and carbonates. Manufacture baking powder
from soda, cream of tartar and starch.
Geography :
Locate in Texas the places where milo, kafir, Egyptian wheat,
and wheat are raised in abundance.
English:
Write up notebooks and recipes. Learn to spell and define
new words in each lesson. Find all you can on the history of
breads. Read the following concerning the Mexican and Indian
breads as found in Mrs. Wilson's "Domestic Science Reader."
120 Bulletin of tlie University of Texas
Mexican Bread — The Tortii-la
"The equipment of Mexican kitchens is very simple. There
is simply a wall' of adobe (sun-dried brick) about two feet hig'h
and two feet wide. It usually extends the whole length of the
room. There are numbers of depressions in the bank, and in
these burn the fires of charcoal or wood, in which are placed the
pot and pans for cooking. Sometimes the bank of adobe is only
a high cone, shaped like a mound, and with only one depression.
In some parts of Mexico the cooking is done out of doors.
Then when it rains there is no dinner. This matters less than it
would with us, for the bulk of their food is. f rait.
Everywhere in Mexico the corn cakes are eaten. The corn
meal from which they are made is first softened by soaking it
in lime water. When the hull can be separated from the g:rain,
it is pounded and rolled upon a flat stone. For this a cylinder
of stone something like a rolling-pin, or a flat stone, or one
slightly rounded, is used. "With this rude tool the woman pounds
and twists for hours. When the corn has thus been turned into
sufliciently fine meal, water is added to it, and it is worked into
dough. This is then rolled and patted with the hands until it
is almost as thin as the blade of a knife.
In the meantime the iron griddle has to be made hot by
putting it over a fire. On it is placed the circular cake, which
cooks in a very few minutes. These are white in color, usually
without salt, and therefore rather tasteless. Still, they have the
sweet of the grain, and are very much liked by all who eat them
for any length of time. ' '
Bread op the Zundi Indians
Page 46
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The kafir meal is especially well flavored and nutritious. In localities where kafir corn grows in abundance this meal is more economical than corn meal and can be judiciously used in its place.
References
Farmers' Bulletin No. 559, Uses of Kafir, Milo and Cow Peas in the Home.
Theory and Practice of Cookery. Fisher & Williams.
Simple Courses in Home Economics 119
Lesson Plan
Teacher's Aim:
To teach the use of soda and baking powder.
To show the use of the various quick bread flours or meals.
Pupil's Aim:
To prepare good biscuit and muffins.
Suggested Questions
What kind of breadstuff did you have for supper last night?
What is the difference between light bread and quick bread?
Make a list of the quick breads that you know.
What flour and meals are used in making quick breads?
How are these breads made light?
Try the following experiments:
Add 1/4 c. of water to 1 t. of soda.
Add 1/4 C. of sour milk to 1 t. of soda.
Add 1/4 C. of water to 1 t. of baking powder. Note results in each case. Explain. When do we use soda? When do we use baking powder?
Related Work
Science :
Study acids and carbonates. Manufacture baking powder from soda, cream of tartar and starch.
Geography :
Locate in Texas the places where milo, kafir, Egyptian wheat, and wheat are raised in abundance.
English:
Write up notebooks and recipes. Learn to spell and define new words in each lesson. Find all you can on the history of breads. Read the following concerning the Mexican and Indian breads as found in Mrs. Wilson's "Domestic Science Reader."
120 Bulletin of tlie University of Texas
Mexican Bread — The Tortii-la
"The equipment of Mexican kitchens is very simple. There is simply a wall' of adobe (sun-dried brick) about two feet hig'h and two feet wide. It usually extends the whole length of the room. There are numbers of depressions in the bank, and in these burn the fires of charcoal or wood, in which are placed the pot and pans for cooking. Sometimes the bank of adobe is only a high cone, shaped like a mound, and with only one depression.
In some parts of Mexico the cooking is done out of doors. Then when it rains there is no dinner. This matters less than it would with us, for the bulk of their food is. f rait.
Everywhere in Mexico the corn cakes are eaten. The corn meal from which they are made is first softened by soaking it in lime water. When the hull can be separated from the g:rain, it is pounded and rolled upon a flat stone. For this a cylinder of stone something like a rolling-pin, or a flat stone, or one slightly rounded, is used. "With this rude tool the woman pounds and twists for hours. When the corn has thus been turned into sufliciently fine meal, water is added to it, and it is worked into dough. This is then rolled and patted with the hands until it is almost as thin as the blade of a knife.
In the meantime the iron griddle has to be made hot by putting it over a fire. On it is placed the circular cake, which cooks in a very few minutes. These are white in color, usually without salt, and therefore rather tasteless. Still, they have the sweet of the grain, and are very much liked by all who eat them for any length of time. ' '
Bread op the Zundi Indians