A simple course in home economics for rural schools

"The Indians of New Mexico make their bread from eornmeal. When the corn is shelled, grains of the same color are put together. Strange as it may seem, there are thus separated various tints of pink, blue, green, and yellow. Meals of difi'erent colors are made from these. Each is mixed separately with water until it forms a fine paste. This is then smeared over a hot stone slab with a quick motion of the hand. The dough is so thin Simple Courses in Home Economics 121 and the stone so hot that it takes but a moment to bake. Its surface is as highly polished as writing paper. In flavor, it has a delicate fresh bread flavor, and is said to be very delicious, particularly when eaten with salt." Recipes Baking Powder Biscuits 2 C. flour 3 t. baking powder 1 t. salt Sift twice, add 2 T. shortening — Work in with tips of fingers, add about % C. liquid (water or milk) Mix with a knife to a soft dough, ■ Handle as little as possible. Toss on slightly floured board, roll to l^ inch in thickness. Shape with biscuit cutter. Bake 10 to 15 m. in a hot oven. Note: It is always a good rule, when substituting cottolene for lard or butter, to use one-third less than the recipe calls for. Kafir Muffins Dry Mixture. 1 C. Kafir flour 2 t. baking powder 1 t. salt 1 T. sugar. Mix and siftt Liquid Mixture. 2 eggs — slightly beaten 1 C. milk Combine the above mixtures, add 122 Bulletin of tlie University of Texas 2 T. melted butter Beat thoroughly. Bake in muffin pans. Sour Milk Corn Cake Dry Mixture. 11/4 C. corn meal 1 t. baking powder 1 t. soda 1 t, salt Mix and sift. Liquid Mixture. 2 eggs — well beaten 2 C. sour milk Combine the above mixtures, add 2 T. melted butter Beat well, turn into a buttered frying-pan. Bake 1 hr. in moderate oven. Sour Milk Biscuits 4 C. flour 4 t. baking powder 1 t. salt Sift twice. 2 T. lard — melted (butter may be substituted) 1% C. buttermilk or 2 C. sour milk 1 t. soda — dissolved in a little water Combine mixtures. Follow directions given for baking powder biscuits. Bake in hot oven 15 to 20 m. Simple Courses in Home Economics 123 RICE Subject Matter The statements made concerning rice in the United States Agricultural Bulletin show its great importance as a food product. This bulletin says that rice forms the principal food of one-half the population of the earth; that rice is more widely and generally used as a food material than any other cereal; that dense populations, where the climate permits the cultivation of rice, have chosen it as the staple food; and that the United States consumption of rice is yet far beyond its annual production. The composition of the rice seed is as follows: Fat 7.6 % Protein 7.0 % Ash 04% Carbohydrate 73.00% Water : 12.00%