Three short courses in home making

a strainer u it! n U buttei idd Sour and then thecamri mixture, and when il boils wall, add hot milk and a m ofPotai. l pint milk or milk and water bleepoon Hour. 1 t, '**■ per ichopj ater. Add the chop] . Boil the es until ,,nu"- ■' dd the hot milk. Staah Melt the butter, add the flour and nd the potato mixture slowly. ., minutes; add the chopped and serve a 2 teaspoons salt, •nabutt pepper i cup Hour. I .,uart rnn ■p or slice onions, add the hot button, and fry to a red broan Add Hour and seasonings and cook until slightly brown. Add hot liquid k to a creamy consistency. Strain reheat, and serve. £2 THREE SHORT COURSES IN HOME MAKING. Green Pea Soup. 1 pint or 1 can peas. 2 tablespoons flour. 1 quart water. 1 teaspoon salt. 1 pint milk or cream. A teaspoon white pepper. 2 tablespoons butter. 1 teaspoon sugar. Wash the peas and cook until soft in one quart of boiling water. Mash them in the water in which they were cooked, strain, and add the milk or cream; melt butter add flour and seasoning, then the liquid, and cook until of creamy consistency. If the peas are fresh, some of the pods may be cooked with them. Serves 8. Pea Soup. 1 cup split peas or cowpeas. 3 tablespoons flour. 2^ quarts water. H teaspoons salt. 2 tablespoons chopped onion. £ teaspoon pepper. 3 tablespoons butter. 1 pint milk . Wash the peas and soak them over night in cold water; drain and rinse thoroughly; add 2* quarts of cold water and the onion; cook slowly until soft; rub through a strainer and acid the remainder of the liquid; melt butter, add flour and seasonings, then hot milk with the liquid from the peas, and cook until it is like thick cream. Cooking a ham bone with the soup improves the flavor. Serves 6 to 8. Toast. Cut stale bread into slices one-fourth inch thick; put on the toaster or fork, move gently over the heat until dry, then brown by placing nearer the heat, turning con- stantly. Bread may be dried in oven before toasting. Hot milk may be poured over drv toast. Croutons. Cut stale bread into one-half-inch cubes and brown in the oven. Crisp Crackers. Put crackers in oven for a few minutes or split and butter thick crackers and brown in a hot oven; serve with soup. METHOD OF WORK. Devote a few minutes to a discussion of cream soups and a review of the cooking of vegetables and white sauce. Divide the work among the members of the class, assigning enough to each girl to keep her busy and arranging the work so that the soup and its accompaniments will be ready for serving at the same time. „„ LESSON XI. EGGS. Food value and general rules for cooking eggs. Cooked in shell, poached, scrambled, and omelet. SUBJECT MATTER. Eggs are a very valuable food because of the large amount of protein and fat they contain. Though lacking in carbohydrates they furnish material for building up the muscles and provide heat and energy to the body. If cooked at a low temperature, eggs are very I BS80N8 1\ COOKING. go easUy and y«y completely digested. C bined with other foods thev f°™ M thickening (for sauces and soup and as a means of making batters light (popoveis and sponge cake . They add flavor and mIot :11"' increase the nutritive rahie of other I la. 1 '•"1"'v Bulletin No gsand thei .<m1. PRWf.lMTW \i:> PL \n .