Wash the prunes in two or three waters, then soak them in cold water for several
hours. Heat them in the water in which they are soaked, and cook slowly until
tender, an hour or more. Serves 6 to 8.
Stewed Apples.
10 apples. £ cup sugar,
f cup water.
Cook sugar and water together until it boils.
Wash, pare, and cut apples into quarters; core, and slice quarters lengthwise into
[-inch slices; put apple slices into boiling sirup and cook slowly until tender. Re-
move from sirup at once and let sirup boil down to thicken.
II BSONS I N O0< >K I N < ; . .").">
.!/>/>// Saw
id appl< i cup sugar
Up 9 lI'T.
Wipe, quarter, core, and pan- sour apples; :i<i.l the watei and cook until appli
ften; add the Bugar and flavoring, cook until apples are 7ery Boft, then
through a strainer and l>«xar well. Berv< 10.
Farmers' Bulletin* No 249, Cereal Breakfast Poods; No. 5< n Meal
I and Ways of I sing It I oited States Department of Agriculture, Bulletin l_'.'i
I 'n jf< •-- iuiial Paper, Extension course in Vegetable Poods. Supl <>f Documei
Government Printing Office, Washington, I) C
METHOD OF WORK.
As soon as the class meets discuss the recipes briefly and pul the
on to cook at once. Prepare the fruit. While the long cook-
ing of tlu1 cereal is in progress discuss the composition, food value,
and met hods of using cereals. Then go on with another lesson and
call the class together for serving later in the day. Serve the fruit
and cereals tOget her.
LESSON VII. CLASSIFICATION OF FOODS (Reviewed).
SUBJECT MATTER.
Those food- which build up and repair the tissues of the body are
called protein foods, muscle builders, or flesh formers. Meat, fish,
poultry, eggs, cheese, milk, cereals, legumes, and nuts arc: classed as
protein f<><><;
Those food- which serve Solely as fuel for the body providing heat.
anil energy air classed under two groups: The carbohydrates (si.
and Btarches), which the body is able to use in relatively large quan-
tities; and the fat- and oils, which the body can not US6 in such
large quantities, but which yield a large amount of heat and energy.
Protein also Berves as fuel, though ti 3ue building is regarded as its
Bpecial function. 9 and starch. are abundant in fruits and
ibles. and oils are found in meats, fish, milk, and in some
.•tabic foods. Heat-giving food may be stored m the body as
fatty tissue.
Mineral compound- mu-t be present in our Pood to help in the I
ulation of the body pro and to enter into the composition of
the structure and the fluids of the body. Mineral compound
best supplied by the fresh green vegetables, fruits, and milk.
Water is absolute) otial to the body ami is present in large
quantity in many foods, and is combined frith many other foods
during tie- processes of cookinj
One or more of the foodstuffs sometimes predominate in a single
food. For example, rice is almost entirely carbohydrate; butter
THREE SHOBT COURS1 - IN HOME M \KI
Page 38
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.
Wash the prunes in two or three waters, then soak them in cold water for several
hours. Heat them in the water in which they are soaked, and cook slowly until
tender, an hour or more. Serves 6 to 8.
Stewed Apples.
10 apples. £ cup sugar,
f cup water.
Cook sugar and water together until it boils.
Wash, pare, and cut apples into quarters; core, and slice quarters lengthwise into
[-inch slices; put apple slices into boiling sirup and cook slowly until tender. Re-
move from sirup at once and let sirup boil down to thicken.
II BSONS I N O0< >K I N < ; . .").">
.!/>/>// Saw
id appl< i cup sugar
Up 9 lI'T.
Wipe, quarter, core, and pan- sour apples; :i<i.l the watei and cook until appli
ften; add the Bugar and flavoring, cook until apples are 7ery Boft, then
through a strainer and l>«xar well. Berv< 10.
Farmers' Bulletin* No 249, Cereal Breakfast Poods; No. 5< n Meal
I and Ways of I sing It I oited States Department of Agriculture, Bulletin l_'.'i
I 'n jf< •-- iuiial Paper, Extension course in Vegetable Poods. Supl <>f Documei
Government Printing Office, Washington, I) C
METHOD OF WORK.
As soon as the class meets discuss the recipes briefly and pul the
on to cook at once. Prepare the fruit. While the long cook-
ing of tlu1 cereal is in progress discuss the composition, food value,
and met hods of using cereals. Then go on with another lesson and
call the class together for serving later in the day. Serve the fruit
and cereals tOget her.
LESSON VII. CLASSIFICATION OF FOODS (Reviewed).
SUBJECT MATTER.
Those food- which build up and repair the tissues of the body are
called protein foods, muscle builders, or flesh formers. Meat, fish,
poultry, eggs, cheese, milk, cereals, legumes, and nuts arc: classed as
protein f<><><;
Those food- which serve Solely as fuel for the body providing heat.
anil energy air classed under two groups: The carbohydrates (si.
and Btarches), which the body is able to use in relatively large quan-
tities; and the fat- and oils, which the body can not US6 in such
large quantities, but which yield a large amount of heat and energy.
Protein also Berves as fuel, though ti 3ue building is regarded as its
Bpecial function. 9 and starch. are abundant in fruits and
ibles. and oils are found in meats, fish, milk, and in some
.•tabic foods. Heat-giving food may be stored m the body as
fatty tissue.
Mineral compound- mu-t be present in our Pood to help in the I
ulation of the body pro and to enter into the composition of
the structure and the fluids of the body. Mineral compound
best supplied by the fresh green vegetables, fruits, and milk.
Water is absolute) otial to the body ami is present in large
quantity in many foods, and is combined frith many other foods
during tie- processes of cookinj
One or more of the foodstuffs sometimes predominate in a single
food. For example, rice is almost entirely carbohydrate; butter
THREE SHOBT COURS1 - IN HOME M \KI