Three short courses in home making

tiiiMi' until it is boH and elastic Return dough to the bowl, i j.'t iii a moderately warm p i night Be hit: king knead slightly; divide into loa forbaki] rand let rise until double in bulk i60min will bake in fr -. for they require a hotl I importance that all j I for making (It nil k: >>r aided cake ii It. in morniu 1 ta; n lar. 1 or but I ;r, white <>r wh Pi' igar, and fat in a bowl when luk< ter, then the ail) . an I tndle, 1 -li nut mi floured, board and kn utee u, ( in a warm ] until «li tly, di pun in d until double in bulk, and requin Bulletin • 1 an 1 making in I b< »D OF h tin class is I. rge, prepare two 01 nil can i and knei 1 1 i mai. ' quantity of l>r< . en in to do • of tli. • .use of jirls. Use the bread ' or divide it among the girls to tal Plan a bread i • thai ea will be intei ul at home. 76 THREE SHOET COURSES IN HOME MAKING. LESSON XIX. SERVING A SIMPLE DINNER WITHOUT MEAT. BAKED OMELET. MACARONI AND CHEESE. PRELIMINARY PLAN AND METHOD OF WORK. At sonic previous time the teacher should talk over the plans for the dinner with the girls. It will he well to let them ask the members of the school board or other people interested in their work to partake of the dinner. They should decide on the menu with help and suggestions from the teacher. They should choose foods that they can bring from their homes. The main course of the dinner should consist of such a vegetable dish as baked beans, cowpeas, an omelet, or macaroni with white sauce and grated cheese. To ac- company it there should be potatoes and a fresh green vegetable, such as spinach or cabbage and a hot bread. A simple dessert which the girls know how to make should be chosen. One duty should be assigned to each girl and she should be entirely responsible for tha^ portion of the work. The teacher should supervise all the work carefully. The girls may be able to make simple menu cards for the dinner. The work of making the cards can be taken up in a drawing lesson. RECIPES. Baked Omelet. 2 tablespoons butter. 1 cup milk, heated. 2 tablespoons flour. 4 eggs. ; teaspoon salt. 2 teaspoons fat. Pepper. Melt the butter, add the flour and seasonings, combine thoroughly, then add the hot milk slowly. Separate the eggs, beat the yolks, and add the white sauce to them. Beat the whites until stiff and cut and fold them carefully into the yolk mixture so that the lightness is all retained. Turn into a greased baking dish and bake in a moderate oven 20 to 30 minutes. Serve hot. Serves 6. Macaroni and Cheese. 1 cup macaroni, noodles, or rice. Pepper. 2 tablespoons fat. 1 \ cups milk. 3 tablespoons flour. 1 cup grated cheese. \ teaspoon salt. 2 cups buttered bread crumbs (two tablespoons butter or other fat). Break the macaroni in 1-inch pieces and cook it in a large amount of boiling water salted 30 to 45 minutes. Drain it well when tender and pour cold water through it. Grate the cheese, break up the bread crumbs, and add two tablespoons melted butter to them. Make a white sauce of the fat, flour, seasonings, and milk. Add the macaroni ard cheese to the white sauce, pour it into a butter-baking dish, cover with bread crumbs, and bake from 20 to 30 minutes in the oven, browning nicely. Serves 8. B IN COOKING. 7 7