A simple course in home economics for rural schools

Bake until thoroughly heated through and crumbs are brown. Time required for baking, 15 to 20 m. Serve hot. Steamed Rice 1 C. rice — wash thoroughly, add 1 t. salt 21/2 to 31/0 C. boiling water. Note: Small, shrunken grains of rice require more water than large, full grains. Place the above mixture, directly over the flame, heat to the boiling point. Boil 3 m.. then continue the cooking until the rice is tender by one of the following methods : Method. Utensil. Time. 1. Moist steam in a steamer 45 m. 2. Dry steam in a double boiler 45 m. 3. Fireless Cooker in a covered kettle 2 hrs. 128 Bulletin of tlie University of Texas Turkish Pilaf % C. rice — cook by the method given in the recipe for Chinese Rice 3 T. butter — melt in a skillet, add the cooked rice. Stir well, cook 3 m. Add ^ can tomatoes 1/^ C. cold meat — cut into dice Meat stock to moisten Season to taste Cook 5 m. Serve hot. Note: Tomato juice or water may be substituted for meat stock. Simple Courses in Home Economics 129 SALADS Salads constitute a class of foods which should frequently appear upon the dinner, lunch ' and supper table. Salads are frequently made of materials high in food value and in addition they furnish much of the mineral salts, organic acids and so-called "bulk foods," which are so essential in our every day diet. They also offer an economical way in which to utilize left over meats, vegetables and fruits in an appetizing and refreshing way. The requisites necessary for good salads are: clean and crisp food materials which are well combined and neatly served. This class of dishes offer an excellent opportunity for the use of two Texas home products, namely, the oil from the peanut and cotton seed oil. Both are delicious as an accompaniment for all kinds of salads, they are rich in food value and can be purchased for much less money than olive oil. Recipes Boiled Salad Dressings Milli 1 T. flour 11/2 t. salt 1 t. mustard 11/2 T. sugar f. g. paprica Mix these ingredients, then add yolk of 2 eggs — slightly beaten % C. milk 1/2 T. butter 1/4 C. mild vinegar — add slowly Cook in double boiler until mixture thickens. Stir constantly. Store in air tight jars. Dilute with cream (sour or sweet) to suit taste and salad materials used. 9 — Econ. 130 Bulletin of the University of Texas Cream Proportions : 1 T. flour 11/2 t. salt IV3 t. mustard 2 t. sugar 1 egg — slightly beaten 1 t. butter IV3 C. canned milk or cream 1/4 C. vinegar. Directions: Follow those given for the Milk Salad Dressing. Mayonnaise Salad Dressing 2 egg yolks 11/3 t. salt f. g. paprica Beat well, add gradually, continue beating 2 t. lemon juice Add alternately, drop by drop Juice 2 lemons 11/2 C. salad oil When well started, the oil may be added in a steady stream, beat constantly. Note: Add more lemon if not sufficiently sour. Rub the bowl with a slice of onion if a slight onion flavor is desired. Pineapple Salad Dressing 1/4 C. sugar 14. C. lemon juice 14 C. pineapple juice Cook these ingredients until a syrup, add 2 eggs — beaten Continue cooking until mixture thickens. Cool, add 1 C. whipped cream. Note: Serve with pineapple alone or in combination with other fruits. Simple Courses in Home Economics 131 Sour Cream Salad Dressing 1 C. sour cream— beat well 3 t, vinegar