Twenty lessons in domestic science

Cream Sauce (No. 2, Medium) 1 cup milk V2 teaspoon salt % tablespoons butter 2 tablespoons flour Method No. 2 : Warm the butter in a sauce pan, cream in the flour add the milk and cook until creamy. Add salt Cream Sauce (No. 3, Thick) 1 cup milk % teaspoon salt 4 tablespoons butter 4 or 5 tablespoons flour Method No. 3 : Heat the milk in a double boiler, cream the butter and flour thoroughly, then stir into the milk until creamy. Add the salt. As the butter dissolves in the hot milk the flour is taken up. Cream Sauces, Sweetened Explanatory : These sauces are the base for a variety of flavorings and combinations, more or less flour or sweetening may be used or the sugar may be replaced by jeUy or fruit juices. Eggs, either yolks or whites, may be added. Cream Sauce, With Sugar £ 1 cup hot milk y» cup sugar ( . £ ~j % tablespoons Aout 1 tablespoon butter * '( Preparation ; Mix flour and sugar thoroughly and star into the hot milk, adding the butter. Cook until creamy Lesson Number Nineteen Beverages COFFEE, Explanatory: Coffee heads the list of desirable beverages. Green Coffee improves with age under proper conditions. Roasted Coffee on the contrary deteriorates. Roasted and Ground Coffees, like most of our food products, were for years, badly adulterated, but that condition has been largely changed with the advent of our pure food laws. Our greatest protection is in a sealed package with the manufacturer's name on the label. COFFEE CHAFF: Coffee processes in the last decade have disclosed the means of eliminating the undesirable chaff to which was laid the only real objection to coffee effects, as the chaff contains the tannin, the effect of which, in coffee, has been considered injurious. The ordinary grinding process of a decade ago has undergone a revolution to the vast improvement of coffee. The better grades are now steel cut into uniform size instead of crushed into large and small particles and dust Quality in a measure determines the price. GROUND CHICORY is often added to cheap or inferior coffee. We advise that ground chicory root (which resembles ground coffee) be purchased of tea and coffee merchants, and added to coffee if the flavor is desired. COFFEE ECONOMY: It is economy to use pulverized coffee of high grade rather than cheap grade coffee coarsely or indifferently ground. COFFEE PERCOLATORS: These standardize the coffee to be served, as they compel accurate measurement, LEFT-OVER COFFEE : Good coffee may be kept hot for some (time provided the grounds are removed; properly made coffee may be reheated if poured off the grounds before setting it away. There is no reason why a housewife who would carefully put away a thimbleful of butter left on a plate would throw away two or three cups of left-over coffee. METHOD : Pour the coffee from the grounds and set away. When coffee is prepared for the following meal, make the measure less by the amount of left-over coffee. Make coffee in usual way. Reheat but do not boil the cold coffee and when the regular coffee is ready for the table add the reheated coffee to it. LESSON No. 19 Domestic Science Perfect Coffee