A simple course in home economics for rural schools

Cook until vegetables are tender, add 1 C. macaroni — which has been previously cooked 2 C. stewed and strained tomato Salt and pepper to season 1 T. butter Serve hot. Bean and Tomato Soup (Large Recipe.) Bean Mixture: 6 C. baked or boiled beans Simple Courses in Home Economics 135 3 qts. water 1 onion — sliced Simmer 30 m. or put in Fireless Cooker. Tomato Mixture: 6 T. butter— melt 8 T. flour Blend, add 4 cans stewed and strained tomatoes. Combine mixtures. Season. Noodles 1 egg — slightly beaten 1/2 t. salt Flour — to make a very stiff dough Mix the ingredients, roll dough into a very thin sheet Cover with a paper or towel, let stand at least 20 m. Flour well, roll into cylinder form, cut into % inch slices Shake out rolls. Note: The noodles may be used at once 'or allowed to thoroughly dry, then stored for future use. Cook in boiling salted water until tender 20-30 m. To serve as a soup — simply add to the soup material. To serve as a vegetable — drain, use the water in a soup, then season with salt and butter 'or cream. Potato Soup (Large Recipe.) Potato Mixture: 2 qt. sliced potatoes % onion — sliced Boiling water to cover Cook in Fireless Cooker. 136 Bulletin of the University of Texas White Sauce: 1 C. Wesson's oil 2 C. flour 6 T. salt 3 qts. milk Cook in double boiler. Extra Milk: 4 qts. — scald Combine mixtures just before serving. Stock for Meat Soup 6 lbs. bone (shank, shin) 6 lbs. lean beef — (tough meat) Wipe meat with damp cloth. Cut % of lean meat into small cubes, brown in suet or marrow from the bone. 8 qts. water. Simmer 6 hrs. Remove meat and bone and set stock in cool place. Remove cake of solidified fat. Add the following ingredients for seasoning : 6 cloves V2 C. carrots — diced 1/2 hay leaf % C. onion — sliced 2 sprigs parsley V2 C. turnip — diced f. g. thyme Salt to taste Cook 1 hr. Note: Tie the seasonings loosely in a cheesecloth square to save having to strain. To Keep Soup Stock Clear. Note: To clear, use 1 egg shell and 1 white of egg to each 2 qts. of stock. Add the beaten white and crushed shell to the warmed stock Stir constantly until the boiling point is reached. Boil three minutes. Simmer ten minutes. Note: Remove the scum as it forms on top. Simple Courses in Home Economics 137 Strain into several receptacles. Cool quickly. Note: Do not disturb the coating of fat which forms. It keeps out the air and acts as a preserver. 138 Bulletin of tlie University of Texas THE OUT-OF-DOORS PICNIC Subject Matter Have you ever stopped to think why the camp or outdoor picnic is so universally enjoyed? Little children love to get away from the regular routine of table manners, and adults like the open-fire cooking. The picnic is logically a part of us^ and our delight in the woods is natural. Years ago our ancestors lived an out-of-door life. They dwelt in caves and ate roots, berries, game, and fish as they could procure them. They ate this food raw, though they always kept a roaring fire outside the camp door, and ate their food, and related the incidents of the day, about this fire.