Mix dry ingredients, chop fat into the flour with a knife, slowly add sufficient milk
to make a dough not too soft to be handled. Toss and roll dough gently on a slightly
floured board, and cut into small biscuits. Moisten tops with a little milk. Handle
dough quickly, lightly, and as little as possible. Place on a buttered sheet. Bake
in a hot oven till brown, from 12 to 15 minutes. Either white or whole wheat flour
may be used for biscuit. Serves 6 to 8. Oven test — oven should be hot enough to
color a piece of unglazed white paper to golden brown in one minute.
Soda Biscuits.
1 pint flour. I teaspoon salt.
2 teaspoon soda (scant). 1 cup sour milk (scant).
2 tablespoons shortening (lard or other
fat).
Proceed as for baking-powder biscuits.
If the ^our milk is not thich enough to clabber, it will not contain sufficient acid
to neutralize the soda and the biscuits will be yellow and bitter. To avoid this,
cream of tartar can be combined with the soda (1 teaspoonful). If there is no cream
of tartar at hand, it will be wise to use the recipe for baking-powder biscuits.
METHOD OF WORK.
Have oven and pans prepared and all measurements made.
Demonstrate the combining of the corn pone, and while that is
baking, demonstrate the combining of the biscuits. Have one girl
take charge of the baking of the corn pone and another girl take
charge of the baking of the biscuits. When the breads are done,
have the girls sit down and serve them to one another, or to all the
pupils at the school lunch hour.
LESSON XV. MEAT.
Composition and food value. How to make tough cuts of meat palatable.
Pork chops with fried apples. Beef or mutton stew with vegetables and
dumplings. Rabbit stew. Bacon.
SUBJECT MATTER.
Meats arc rich in protein and usually in fats, but are lacking in
the carbohydrates. They build up the muscular tissue, furnish
heat and energy, are more stimulating and strengthening than any
other food, and satisfy hunger for a greater length of time. For the
most part, meats are a very expensive food. One can not perform
more labor by use of a meat diet than on a diet of vegetable foods.
Those who use large quantities of meat in their diet suffer from
many disturbances of the system. Hence, meats should form a
very small part of the diet. The cuts of meat that come from those
portions of the animal's body that are much exercised are tough,
owing to the development of the fibers, but they contain a high per-
l , B80K8 IN i
oen if nutrition. The fleeh of chickens, turki d other fowls
i- \cry Dutritious and is easily digested, if not t<«> fat. In Idor
birds it may become vei 5 tough.
The flavor of mi developed 1>> cooking. Dry heat develops
flavor, hence the tender cuts arc cooked by the pr<
known as broiling and roasting. Tough cuts of meat require Long,
slow cooking in moist heat, hence they are prepared in the form <>f
vs ami pot i" • used in meat ■ ips.
PRELIMINARY , I SS< >N.
After the teacher has found <»ut what meats arc used in the homes
or what they can afford to use, Bhe should determine upon a recipe
that will help to make the meat palatable, digestible, and attractive.
If it can I"- prepared as a stew, :: hould use a recipe in which
vegetables are also used, and if possible have dumplings prepared to
serve with the meat, as a review <>f the lesson on batter .
BE( ;:
Page 47
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.
Mix dry ingredients, chop fat into the flour with a knife, slowly add sufficient milk
to make a dough not too soft to be handled. Toss and roll dough gently on a slightly
floured board, and cut into small biscuits. Moisten tops with a little milk. Handle
dough quickly, lightly, and as little as possible. Place on a buttered sheet. Bake
in a hot oven till brown, from 12 to 15 minutes. Either white or whole wheat flour
may be used for biscuit. Serves 6 to 8. Oven test — oven should be hot enough to
color a piece of unglazed white paper to golden brown in one minute.
Soda Biscuits.
1 pint flour. I teaspoon salt.
2 teaspoon soda (scant). 1 cup sour milk (scant).
2 tablespoons shortening (lard or other
fat).
Proceed as for baking-powder biscuits.
If the ^our milk is not thich enough to clabber, it will not contain sufficient acid
to neutralize the soda and the biscuits will be yellow and bitter. To avoid this,
cream of tartar can be combined with the soda (1 teaspoonful). If there is no cream
of tartar at hand, it will be wise to use the recipe for baking-powder biscuits.
METHOD OF WORK.
Have oven and pans prepared and all measurements made.
Demonstrate the combining of the corn pone, and while that is
baking, demonstrate the combining of the biscuits. Have one girl
take charge of the baking of the corn pone and another girl take
charge of the baking of the biscuits. When the breads are done,
have the girls sit down and serve them to one another, or to all the
pupils at the school lunch hour.
LESSON XV. MEAT.
Composition and food value. How to make tough cuts of meat palatable.
Pork chops with fried apples. Beef or mutton stew with vegetables and
dumplings. Rabbit stew. Bacon.
SUBJECT MATTER.
Meats arc rich in protein and usually in fats, but are lacking in
the carbohydrates. They build up the muscular tissue, furnish
heat and energy, are more stimulating and strengthening than any
other food, and satisfy hunger for a greater length of time. For the
most part, meats are a very expensive food. One can not perform
more labor by use of a meat diet than on a diet of vegetable foods.
Those who use large quantities of meat in their diet suffer from
many disturbances of the system. Hence, meats should form a
very small part of the diet. The cuts of meat that come from those
portions of the animal's body that are much exercised are tough,
owing to the development of the fibers, but they contain a high per-
l , B80K8 IN i
oen if nutrition. The fleeh of chickens, turki d other fowls
i- \cry Dutritious and is easily digested, if not t<«> fat. In Idor
birds it may become vei 5 tough.
The flavor of mi developed 1>> cooking. Dry heat develops
flavor, hence the tender cuts arc cooked by the pr<
known as broiling and roasting. Tough cuts of meat require Long,
slow cooking in moist heat, hence they are prepared in the form <>f
vs ami pot i" • used in meat ■ ips.
PRELIMINARY , I SS< >N.
After the teacher has found <»ut what meats arc used in the homes
or what they can afford to use, Bhe should determine upon a recipe
that will help to make the meat palatable, digestible, and attractive.
If it can I"- prepared as a stew, :: hould use a recipe in which
vegetables are also used, and if possible have dumplings prepared to
serve with the meat, as a review <>f the lesson on batter .
BE( ;: