Use and preparation of food

Chopped cooked meat or fish, 2 cups. Fat, 3 tablespoons. Salt, 1 teaspoon. Boiling water, i cup. Melt the fat in a frying pan, add the potatoes and meat, mixed. Pour water over the top and cook slowly without stirring until the underside is browned. Fold as an omelet and serve hot. CASSEROLE SWEET POTATOES AND APPLES. Pare and slice the sweet potatoes and apples, using 1 medium-sized apple to 2 potatoes. Place in a baking dish, sprinkle with a little brown sugar or add a small amount of sirup, pour over a cup of hot water, and bake covered until tender. Remove tlie cover, dot the top with bits of butter or substitute, and brown. CANDIED SWEET POTATOES. Boil and cut in halves medium-sized sweet potatoes, lay evenly in braising pan, baste with sirup and butter warmed together, sprinkle lightly with brown sugar, put in hot oven until brown, and serve in the sirup. POTATO AND BEAN CAKES. Boiled mashed potatoes, 1 cup. 1 small can pimentoes. Cooked mashed lima beans, 1 cup. Bread crumbs, i cup. Mix, season with salt and pepper, and form into cakes. Sauté in a small amount of hot fat or dip in egg and crumbs and brown in the oven. Serve witli tomato or cheese sauce. ESCALLOPED POTATOES. Four medium-sized potatoes. Wash, pare, and slice very thinly until the bottom of the baking dish is covered. Over this layer sprinkle salt, pepper, dots of butter, and i tablespoon of flour. Add another layer of potatoes and proceed as before. When all the potatoes are used, sprinkle buttered crumbs over the top and add milk to nearly cover potatoes. Bake until tender. This amount will require about one hour for baking. WAYS OF USING LEFT OVERS. Left-over boiled or baked potatoes may be prepared as hashed-brown potatoes, in salad, or warmed in milk. Left-over mashed potatoes can be used in making biscuit or to make potato cakes. Lesson 4. Ways of Preparing Green Vegetables. AIM. To teach the principles underlying the cooking of green vegetables as they affect flavor and food values. 1. Points in preparation: A. Most green vegetables lose their flavor rapidly after being gathered, therefore should be cooked as soon as possible after gathering. This is especially true of corn, beans, peas, and asparagus. Keeping in a cool place will help to prevent the change in flavor. When these vegetables must be held after gathering they can be cooked and then reheated at the time of serving. The French housewife blanches all her vegetables when they come from the market. This wastes much of the mineral matter. B. Wilted vegetables should be freshened by standing in cold water before being cooked. C. Some parts of vegetables often discarded can be well used for food. (1) Outer leaves of lettuce, spinach, or cabbage, or the tops of spring onions may be cooked and used for soups. (2) Beet, turnip, or radish tops may be cooked and served as greens. Celery tops are good for flavoring. (3) Stalks of cabbage or chard or the outside leaf stalks of cauliflower should not be discarded; when cooked tender they are desirable for the bulk they add to the diet, and may be used to furnish flavor for soups, salads, etc. 2. Points in cooking: