Use and preparation of food

D. With milk or cream as a cereal (hominy, rice, or barley). E. Cooked rice, hominy, or barley may be used to take the place of a part of the flour and liquid in breads. (See Lessons 1 and 2.) F. Eice, hominy, and barley may be used in desserts with fruits, milk, eggs, etc. G. Hominy may be reheated by sauteing. This increases the flavor. The different forms of rice, barley, and hominy should be on hand, with price of each. If any of these are not to be obtained on the local market, investigate the possibility of supplying them through local merchants. Compare equivalent amounts of these products ami Irish potatoes, discuss the comparative prices and the possibility of substituting the cereals for potatoes when the latter are scarce and high. The women should cook rice by the two methods suggested and compare the results for (1) nutritive value, (2) appearance, (3) ease in preparation. Hominy or barley may be prepared beforehand by some member of the class and brought to class to be used in the preparation of the dishes which are demonstrated. Ask to have meals planned in which the main dish is made from rice, hominy, or barley. HOMINY MEAT CAKES. Cookecl hominy grits, 2 cups. Salt. Cooked meat, h cup. Pepper. Miuced onion, 1 tablespoon. Milk or stock to moisten if necessary. Form into cakes, brown in fat or brush with melted fat and brown in the oven. BICE AND SALMON CROQUETTES. Cooked rice, 1 cup. Thick white sauce, 1 cup. Salmon or other fish, 1 cup. Salt. Minced parsley, 1 tablespoon. Pepper. Combine, form into croquettes, dip in egg and crumbs, and brown in the oven. SCALLOPED BAELEY WITH TOMATOES. Cooked barley, 2 cups. Chopped onions, 2 tablespoons. Cooked tomatoes, 1 cup. Butter substitute, 2 tablespoons. Salt. Flour, 2 tablespoons. Pepper. Melt the butter substitute. Stir in the flour and seasoning and add the tomatoes and onion. Cook until thick. Pour into a baking dish alternate layers of the barley and sauce, cover with crumbs, and brown in the oven. HOMINY PUDDING. Cooked hominy grits, 1 cup. Coconut, i cup. Milk, 1 cup. Vanilla, i tablespoon. Sugar, ^ cup. Salt. ] egg. Bake in individual molds in a moderate oven. Lesson 4. The Use and Preparation of Macaroni and Tapioca. AIM. To teach the preparation of macaroni and tapioca and their use in the diet. 1. Composition. — Macaroni and the wheat pastes are prepared from a flour high in gluten, and are, therefore, higher in protein than the average cereal food. Macaroni, spaghetti, and vermicelli differ primarily in the form in which they appear. Tapioca is prepared from an almost pure ^arch, so its composition is chiefly tcarbohydrate. -. [Adapted from " Food Pioducts," by Sherman.] — ,. •- Description. Macaroni. Spaghetti. Tapioca.. Water. Per cent. 10.3 10.6 11.4 Protein. Per cent. 13.4 12.1 .4 Fat. Per cent. 0.9 .4 .1 Carbohydrate. Per cent. 74.1 76.3 88. 0 Ash. Per cent. 1.3 .6 .1 Calories per pound. 1,02.5 1,620 1,008 2. Food value: A. Furnishes considerable amounts of energy, chiefly from the carbohydrate x^resent. B. Building material — • (1) Protein is present in considerable amounts in macaroni and wheat pastes. The amount in tapioca is negligible.