Three short courses in home making

1 teaspoon vanilla, or other flavoring. Combine sugar and cornstarch thoroughly. Add one cup cold milk and stir until smooth Heat remainder of the milk, add cornstarch mixture slowly and stir until it begins to thicken. Continue cooking over hot water 20 minutes. Beat egg web. add hot pudding slowly, strain, and cool. Serve with milk or cream and sugar. (Egg may be omitted, if desired.) Serves 8. For chocolate cornstarch pudding, use J cup sugar additional and two squares Baker's chocolate. Melt chocolate carefully, add sugar, and add to cornstarch mix- ture. , ... For caramel cornstarch pudding, use two cups brown sugar and one cup boiling water. Heat sugar until it becomes a light-brown liquid; add boiling water and stir until sugar is all dissolved. Let cool; then add to cornstarch mixture. METHOD OF WORK. As soon as class meets demonstrate the method of making cottage cheese. Show separation of curd and whey by adding vinegar or lemon juice to sweet milk. While cheese is draining, make assign- ments and have the rice or cornstarch pudding made. Emphasize the use of protein foods in this lesson and in those fol- lowing. Discuss food value of milk and its use in cooking. Discuss the food value and purposes for which skimmed milk and sour milk can be used in cooking. Use the cottage cheese and the pudding for the school lunch. LESSON X. SOUPS. Cream Soups. Cream of carrot, potato, or onion soup, green pea soup or cowpea soup. Toast, croutons, or crisp crackers to serve with soup. SUBJECT MATTER. Cream soups.— -The strained pulp of cooked vegetables, greens, or cereals, with an equal portion of thin white sauce, is the basis for cream soups. . 1 A binding of butter and flour is used to prevent a separation of tne thicker and the thinner parts of soup. This is combined as for white sauce and poured into the rest of the hot liquid just before the soup is to be served. The soup should not be allowed to boil after the vegetable pulp and milk have been combined, but kept hot over hot *ater The •"'il1 present in nearly all tables is s »rj apt to pro- duce n curdling in the milk if too nig a temperature a maintained after they are combined. Two tablespoons of flour to each quart of Boup is a good propor- to observe for thickening all tble soups that are not of a starchy nature; half that amount will be sufficient for roup prepared from a \<t\ Btarchj table. Attractive cream aoups can be prepared from left-over vegetables •mbination of flavors may gh hs. Al ' nsp crackers, croutoi ip stick., or bread sticks are served as accompaniments with cream soups and are valua- because they ue< essitate thorough mastication, thus inducin ; the ■ of the saliva and aiding in the digestion of the starchy ingredients <>f the soup. I'KI i.IMIN \l:V PL \N. The teacher should Becure a vegetable that the girls have for .. 1,1 th(Mr own ttom for the soup, and crackers or bread to with the soup. If dried peas are used, they should be put to soak the night before Jl!"l put on to cook early in the morning. It will be well to have the cooking oft! e carrots begun before the iea8on P61™1- H ,1"' carrots are cut up in small pieces, they will cook more quickly. 1:1 t ii Cr* i jK -1"-'1 i'. quart* hot milk. :" 21 It. tour. pepper. r<> tender in enough boilii] hen rub all through