^crr'lToT-doors higher than the fire box, which, when
open, aflow the cMd air to pass over the fire, retarding combusts.
40
(80N8 IN 0OOKIN0. I 1
A Btove ib also provided with meant for disposing of the ashi
Boot, and the gases formed. All parte of the stove are bo arranged
th.it thej can be kepi clean.
e Tw ii' I • Bona in the ( I tome. \.< man 1.
PRELIMINARY: Pi \\.
There should be provided for this lessor some fruit or vegetable
in ; (from the homes of the pupils, if possible) that can be
1 by dry heat. Each child may be able to bring an apple or a
.i". The teacher should be sure t<> have an oven that tan be
well heated for baking, and to have the fire well started before I
on begins, bo thai the oven will !><' ready for use. It there is do
. a pan of ashes and hot coals can be arranged to surround the
pan of apples in such a way that they will hake.
A i. saon in geography and nature study should be correlated with
the cooki] on to give the pupils opportunity to study the source
of foods and the reasons for cooking foods.
One of the pupils should write the recipes for the lesson on the
blackboard before the lesson hour.
RECIPES.
Bal lea.
\\ ...-h the apples, core them, and cul through the -1 in with a knife so thai the apple
md in 1 without breaking the skin. Place the apples in a 1
and fill each center with su{ Covei ,;.' btom of the dish with water one-fourth
inch md bake until the apples are Bof1 20 to 45 minutes), basting them e
10 mil .'■ Pis e them in a serving dish and pour the juice over them. Serve hoi
nr < ..Id.
Baked -
Scrub ■ refully and phv e in a ; pan. Bal e in a "!•»■» ■■• en from 45
minutes to one hour. When soft, break skin to let steam <
! dish
1 Bulletin 258 Preparati i ablee for the table. Farmi
Bolletii
MKl [ion OP \* ORK.
I) rery briefly the food that is to be cooked and the method
of cooking it. Have as many apples or potatoes bal there are
members of the i 3 the baking di >h will hold.
Assign tasks to sin cial members of the class.
Put the vegetable or fruit in the oven as quickly as poe ible to bake.
While baking is in proc< general discussion ot foods and
cooking, and a Bpecial disci] i f the food which is being used and
the method of cookn g employed in the Lesson.
Give as thorough a I. -on on th e and combustion as time
permits. ESxamine the baked art: d discuss methods of serving
it, time for servu g, etc
42 THREE SHORT COURSES IN HOME MAKING.
Use the finished product for the school lunch or have it served
nicely in the class, letting the pupils taste it. Encourage them to
bring a dish from home to take the results of their work home for
the family meal if a school lunch is not served, or if they do not need
a lunch. Give careful directions for washing dishes and supervise
the housework carefully.
(It may be necessary to go on with some other recitation before
the baking is completed, in which case one member of the class should
be appointed to watch the oven.)
Questions to serve as a guide in the development of the lessoi.
Page 27
Presented as published in 1917. 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
A modernized reading is not available for this page yet. You are seeing the original text.
^crr'lToT-doors higher than the fire box, which, when
open, aflow the cMd air to pass over the fire, retarding combusts.
40
(80N8 IN 0OOKIN0. I 1
A Btove ib also provided with meant for disposing of the ashi
Boot, and the gases formed. All parte of the stove are bo arranged
th.it thej can be kepi clean.
e Tw ii' I • Bona in the ( I tome. \.< man 1.
PRELIMINARY: Pi \\.
There should be provided for this lessor some fruit or vegetable
in ; (from the homes of the pupils, if possible) that can be
1 by dry heat. Each child may be able to bring an apple or a
.i". The teacher should be sure t<> have an oven that tan be
well heated for baking, and to have the fire well started before I
on begins, bo thai the oven will !><' ready for use. It there is do
. a pan of ashes and hot coals can be arranged to surround the
pan of apples in such a way that they will hake.
A i. saon in geography and nature study should be correlated with
the cooki] on to give the pupils opportunity to study the source
of foods and the reasons for cooking foods.
One of the pupils should write the recipes for the lesson on the
blackboard before the lesson hour.
RECIPES.
Bal lea.
\\ ...-h the apples, core them, and cul through the -1 in with a knife so thai the apple
md in 1 without breaking the skin. Place the apples in a 1
and fill each center with su{ Covei ,;.' btom of the dish with water one-fourth
inch md bake until the apples are Bof1 20 to 45 minutes), basting them e
10 mil .'■ Pis e them in a serving dish and pour the juice over them. Serve hoi
nr < ..Id.
Baked -
Scrub ■ refully and phv e in a ; pan. Bal e in a "!•»■» ■■• en from 45
minutes to one hour. When soft, break skin to let steam <
! dish
1 Bulletin 258 Preparati i ablee for the table. Farmi
Bolletii
MKl [ion OP \* ORK.
I) rery briefly the food that is to be cooked and the method
of cooking it. Have as many apples or potatoes bal there are
members of the i 3 the baking di >h will hold.
Assign tasks to sin cial members of the class.
Put the vegetable or fruit in the oven as quickly as poe ible to bake.
While baking is in proc< general discussion ot foods and
cooking, and a Bpecial disci] i f the food which is being used and
the method of cookn g employed in the Lesson.
Give as thorough a I. -on on th e and combustion as time
permits. ESxamine the baked art: d discuss methods of serving
it, time for servu g, etc
42 THREE SHORT COURSES IN HOME MAKING.
Use the finished product for the school lunch or have it served
nicely in the class, letting the pupils taste it. Encourage them to
bring a dish from home to take the results of their work home for
the family meal if a school lunch is not served, or if they do not need
a lunch. Give careful directions for washing dishes and supervise
the housework carefully.
(It may be necessary to go on with some other recitation before
the baking is completed, in which case one member of the class should
be appointed to watch the oven.)
Questions to serve as a guide in the development of the lessoi.