Twenty lessons in domestic science

Salt and perhaps the herb seasoning may be added while simmering this, but do not attempt to add onion or vegetable seasoning unless to serve at once as the vegetable flavors being volatile are lost or deteriorated by standing. Veal Soup Piquant 2 quarts veal stock i tablespoon flour (heaping) 2 cups diced cold veal 1 tablespoon margarine (heaping) 1 lemon, seasoning of salt and Sprig of sweet basil paprika Preparation : Season the stock with the salt and sweet basil, pour over the creamed margarine and flour. Boil up. Cut the lemon in thin slices, place in the tureen and pour over it the stock. Serve at once. TO PREPARE A LARGE FOWL or TURKEY for ROASTING: When the fowl is trussed and dressed ready for the roasting pan, sear well. Then place in the roaster in hot oven for about ten minutes. After that cover and reduce the heat. TO PREPARE FOWL for DRESSING : It should be split down the back, opened up and all of the viscera removed without making the other openings. When prepared and cleaned, place breast side down and fill with the dressing. Have ready some short steel skewers, such as the butcher provides, and a length of wrapping twine. Put the skewers through the edges of the back, take the center of the twine and, beginning at the neck, lace the twine around the skewers. This method will be found much superior to the old way of closing the openings with a darning needle and twine. Domestic Science Bread Dressing for Fowl Coarse bread crumbs Medium Spanish onion or 3 green onions Green pepper Seasoning of herbs Salt and pepper Preparation : DO NOT SOAK the bread crumbs. Chop the onions and peppers very fine. Mix with the bread crumbs, adding seasoning. Sprinkle with cold water, amount depending upon how dry the bread crumbs are, but not enough to make soggy. [illustration: Standard Mutton Cuts - Chicago Style] [illustration: Standard Beef Cuts - Chicago Style] Carbohydrates Vegetables Explanatory: Vegetables as a rule should be cooked in uncovered RICE and MACARONI should be cooked in rapidly boiling water, not that they will cook more quickly, but the action of the water separates the particles. All vegetables should go over the fire in boiling water. To green vegetables add a pinch of salt. ROOTS and TUBERS are better cooked in unsalted water as the cellulose or woody fiber is toughened by the salt. It is well known that vegetables containing protein, as PEAS, LENTILS and BEANS, are not so readily softened in hard water, so a pinch of bicarbonate of soda is added to soften the water and soak the vegetables more quickly. Do not add soda to green vegetables. If green vegetables become wilted, restore them by placing in cold water. Salt water tends to toughen the cellulose. Vegetables with a strong odor, such as cabbage, onions and cauliflower should be cooked in boiling water, uncovered. Classification of Vegetables I. FOOD VALUE 1. Vegetables containing starch, sugar and protein: Potatoes, carrots, beets, peas, beans, etc. 2. Vegetables used for mineral salts, acids and water: Lettuce, spinach, tomatoes, etc. 3. Vegetables used mainly for bulk: Cabbage, radishes, cucumbers, etc.