Three short courses in home making

ill we combine the white sauce? With what nil. rallies can white sauce be used? Ho nail Bach pupil should prepare son* table and serve it with white sauce before the next lesson. LESSON VI. CERE \i S. Kinds, Composition! Care, and General Rules for Cooking Cereals. Oat- meal, Cracked Wheat, Hominj Grits, Corn-meal Mush, Rice. F:ruits to Serve with Cereals Stewed Prunes, Stewed Apples, or Apple Sain... SUBJECT M \ l'l i The term "cereals" is applied to the cultivated grasses nee. wheat, corn, rye., oats, and buckwheat. They are widely grown throughout the temperate /our and are prepared m varied forms for food. ( '<■■■ ils contain a high per cent of standi and a low per e.-iit of water, with varying proportions <>f mineral matter and fat. In addition to these four foodstuffs already studied, cereals contain mail amount of another foodstuff known as protein, a muscle- building material. For the most pari the cereals contain a large amount of cellulose, which is broken up during the pro >aTa- □ for mar! I requires long coo / before read} for use by the body. The digestibility <>f the. cereal- depends upon the amount of cellulose which they contain and the thoroughness <>f cooking. Cereals are palatable ami they arc valuable because they can be blended in various ways with other su >sf in cooking. They are aficial to the body bet l< aechanically on the digestive organs them. The cereal is made moi . b; serving h or cooked fruit as an accompaniment. 54 THREE SHORT COURSES IN HOME MAKING. PRELIMINARY PLAN. The cereals should be discussed in a nature study or geography lesson, and two or three kinds that are commonly used should be brought from the homes by the girls. If cereals are not commonly used as breakfast foods, the lesson can be a means of introducing them. Some girls should bring a little milk and sugar to serve with the cooked cereal. Apples or prunes should be brought to cook and serve with the cereal. RECIPES. Oatmeal. 3 cups boiling water. 1 cup oatmeal. 1 teaspoon salt. Add oatmeal slowly to boiling salted water. Boil 10 minutes, stirring constantly, then cook slowly, preferably over water, at least one and one-half hours longer; the flavor is developed by longer cooking. Serves six. Cracked Wheat. Follow recipe for oatmeal, using 1 cup cracked wheat. Hominy Grits. Follow recipe for oatmeal, using 1 cup hominy grits. Corn-meal Mush. 4 cups boiling water. 1 cup corn meal. 1 teaspoon salt. Add corn meal slowly to boiling salted water. Boil 10 minutes, stirring constantly, then cook slowly three hours longer, preferably over water. Servos 6 to 8. Boiled Rice. 3 quarts boiling water. 1 cup rice. 2 teaspoons salt. Pick rice over carefully and wash thoroughly. Add it so gradually to the boiling salted water that the water will not stop boiling. Partly cover and cook 20 minutes, or until the grains are soft; turn into a colander and pour cold water through it, drain, dry, and reheat in hot oven with door open. Serve hot as a vegetable or as a simple dessert with cream and sugar. Serves f> to 8. Stewed Prunes. § pound prunes. 1 quart cold water.