Use and preparation of food

(1) Directions for sauteing: Have the fat hot enough to hiss when the food is put in. Cook the food first on the one side, then on the other. Use very little fat, adding from time to time just enough to keep the food from burning. The very worst way of cooking food is to put it into a cold or half-warm pan with grease enough to half cover it, and to let it sizzle and soak until it is wanted. Such food is unfit to eat. The class may prepare fish balls and some form of croquettes. Half the croquettes should be browned in the oven and the remainder fried in deep fat, and the relative amount of fat used by each method calculated. The flavor produced by each method should be noted. To economize fat, use one large kettle for deep-fat frying. The fat used may be a mixture of those left from the preceding lessons with the exception of clear mutton fat. If additional fat is needed, the kettle may be filled up with cottonseed oil. Measure the fat before beginning frying and after the cooking is finished to see how much is used, and have the women calculate the cost. If desired, the fat remaining from the frying may be used as the basis of a demonstration of soap making. An additional lesson on this subject might be inserted at this point. CODFISH BALLS. Salt codfish, i pound. 1 egg. Potatoes, in inch- thick pieces, 2 heap- Butter, ^ tablespoon, ing cups. Boil and mash the potatoes. While they are cooking, cover the codfish with boiling water, and when this is cool enough to allow your hands in it, pick the fish into shreds. Drain off the water, mix fish, potatoes, butter, and egg together, and beat the mixture well. Fry it by heaping tablespoonfuls in deep fat, or shape it into balls or cylinders and fry in deep fat. Shredded codfish may be prepared according to instructions on the boxes. SAVORY RICE CROQUETTES. Boiled rice, 2 cups. Pepper, i teaspoon. 1 egg, beaten. Cayenne or paprika, few grains. Butter, 2 tablespoons. Minced parsley, 2 or 3 tablespoons. Salt, i teaspoon. Mix the ingredients and shape into croquettes. Roll in crumbs, egg, and crumbs ; shape and fry in deep fat hot enough to brown a cube of stale bread in 40 seconds. These croquettes may be varied by adding a few drops of lemon juice or by stirring in one-fourth to one-half cup of grated cheese. Lesson 5. Salads and Salad Dressings. AIM. To review the fundamental points in successful salad making, suggest ways of economizing oil, and to illustrate ways of varying tho standard salad dressings. 1. Salads are justly popular from several viewpoints: A. From the viewpoint of the dietitian because they contain green leaf plants (furnishing minerals and bulk and essential substances) and usually oil (a laxative). B. From the viewpoint of the cook because they provide a convenient and attractive way of using left overs. C. From the viewpoint of the menu maker because they contribute more than any other single dish to the contrast in color, flavor, and texture necessary in the satisfying meal. 2. Use salads discriminately. Either plan the salad to fit the meal or build the meal around the salad; doin^t try to toss a salad into a meal regardless of whether the two suit each other.