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A seventh grade foods course

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A seventh grade foods course

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Content A SEVENTH GRADE FOODS COURSE
A Thesis
Presented to
the Faculty of the School of Education
University of Southern California
In Partial Fulfillment
of the Requirements for the Degree
Master of Science in Education
by
Carolyn Murrish Derryberry
October 1944
UMI Number; EP55257
All rights reserved
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a note will indicate the deletion.
Dissartalion Publishing
UMI EP55257
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( y
This thesis, w ritten under the direction of the
Chairm an of the candidate's Guidance Comm ittee
and approved by a ll members o f the Committee,
has been presented to and accepted by the Facu lty
of the School of E ducation o f The U niversity of
Southern C a lifo rn ia in p a rtia l fu lfillm e n t of the
requirements fo r the degree o f M a ste r o f Science,
in Education.
Guidance Committee
Dean
ChAtrma
-y If •
ACKNOWLEDGEMENTS
The writer wishes to give credit to the
Homemaking Department of the Long Beach City Schools
for many of the recipes used in this course of study.
Others were taken from Sharing Home Life by Baxter,
Justin, and Rust, and the remainder from the writer*s
own files.
TABLE OF CONTENTS
CHAPTER PAGE
I. THE PROBLmi . ........................... 1
Statement of the problem . . . . . . . . . 1
Recent trends ................... 5
The functional approach to homemaking .... 4
Objectives.............. 6
II. PROCEDURE . ........................... 9
Selection of material ............. 9
Creating the chapters ..... ........... 11
Developing the lesson plans ......... IS
III. HOW TO WORE IN THE KITCHEN................ 14
How to practice personal health habits when
working in the kitchen......... 14
How to keep a clean kitchen ....... 15
How to use standard equipment and abbrev
iations ................. 16
IV. HOW TO PREPARE SmCIFIC BREAKFAST DISHES ... 17
How to prepare fruits ........... 188
How to prepare cereals ............... 21
How to prepare toast ............ 22
How to prepare quick breads .......... 24
How to prepare bacon and eggs ........ 27
How to prepare breakfast beverages .......... 29
ÎLÜ
TABLE OF CONTENTS (Continued)
CHAPTER PACE
Y. HOW TO PREPARE SPECIFIC LUNCHEON DISHES . . . . 32
How to prepare cream soups .......... 33
How to prepare main dishes ••••••••« 35
How to prepare vegetables ......... 39
How to prepare salads . . . . . . . . . 45
How to prepare quickbreads . . . . . . . 54
How to prepare cookies ...... ....... 58
How to prepare cakes and icings ....... 61
How to prepare desserts ........... 67
VI. HOW TO PLAN AND SERVE COMPLETE MEALS....... 72
How to plan complete meals .......... 72
How to serve complete meals ......... 75
VII. HOW TO MARKET-AND STORE FOOD - 79
How to buy and care for perishable food ... 79
How to buy and store staples......... 80
VIII. HOW TO LEAVE YOUR LABORATORY AT THE END
OF THE SEMESTER ............ 82
Hov7 to leave your equipment and utensils . . 82
How to leave your refrigerator and supply
units ..................... 83
IX. SUGGESTIONS TO TEACHERS................... 84
RESERVE BOOK LIST................................. 89
CHAPTER I
THE PROBIEM
The purpose of the modern school is to direct education
in the best way to prepare the pupil to give the most that is
possible to life, as well as to acquire for himself the most
that is possible from life. Modern education has done much to
fit the curriculum to the needs of the individual. One bene
ficial outcome has been the change from the theoretical approach
of homemaking, to the functional approach of actual problems
which are found in the home.
Statement of the problem. The sole purpose of this
thesis is to present a truly functional course of study in
seventh grade foods. It's aim is to assist teachers by present
ing a well organized group of problems and activities, which will
be closely related to the pupil's actual experience. For years
it has been taken for granted that youth would leam many of
the common experiences of living without definite instruction.
Observation has shown that pupils often fail to do well the
things they must do daily. Training them to do better the im
portant things they are now doing, or will do later, is effective
education.
Science has repeatedly shovm in recent years how important
it is for everyone, young or old, rich or poor, to have a
satisfying amount of the right kind of food, properly prepared
and served. Without this an Individual can not grow normally
and he can not live a full happy life. Every individual needs
some help in understanding his needs, and in learning how he
can meet them more intelligently. Reports have been published
of the surprisingly large number of men who were rejected from
military service as physically unfit. Many of these men passed
the same physical examination after having been properly fed
for six months. Scientific investigation has long shown that
many people whose income is sufficiently adequate have been
undernourished, as well as those whose income is insufficient.
This fact shows the lack of a functional knowledge of planning,
preparing and serving a balanced meal.
Because of the increase in the number of mothers employed
outside of the home, many junior high school pupils are responsi
ble for the preparation of at least one meal for their family.
In addition they often plan the meal and very frequently purchase
a large amount of the groceries. For this reason, boys and girls
are especially interested in the functional activities related
to the selecting, preparing, and serving of the food, because
these activities fill a real need in their lives.
Many schools lack a carefully planned functional course
of study for seventh grade foods. In some courses, methods have
been used which merely inform pupils how to do many of the
necessary problems. Methods which hand out information, but do
not stimulate to activity are ineffective# An inexperienced v
teacher, attempting to teach foods, should find a complete set
of functional lesson plans, including laboratory techniques and
activities, very helpful. After due consideration of the problems
mentioned, it has been the purpose of this study to develop a
functional course in seventh grade foods which will prove val
uable to teachers and pupils alike.
Recent trends. The curriculum, if it is to be lived
by pupils, must be closely related to the activities of their
daily life. Recent trends seem to be toward the integration
and correlation of subjects, so that they will be of greater
help to the pupil as he participates in the larger activities
of life. Through activities in connection with the planning,
buying, preparing and serving of food, it is possible to offer
a great variety of worthwhile experiences. It is important to
leam to manage work, time, and money; to conserve strength;
to make decisions; to accept responsibilities and carry them
through; and to work cooperatively with other people. Activities
in this course of study have^been planned which should help the
pupils to meet the types of problems mentioned, and thus to
share in the work of the home.
Early education in homemaking, as in many other subjects,
was merely a fact-finding, fact-1 earning, and a fact-teaching
type of education. Facts alone are no longer adequate. The
why, the how to do, and the how to have, become important.
Dewey says:
The knowledge which comes to persons, and that remains
most deeply ingrained, is knowledge of HOVf TO DO; how to
walk, read, write, skate, ride a bicycle, manage a machine,
calculate, drive a horse, sell goods, and manage people.^
Dewey, in his books, continually emphasizes that teaching
mere facts does not stir up interest. He believes that if pupils
are given problems to do, then learning conditions will be pro
vided. These will lead to a desirable increase of independence
in handling problems of living.
The functional approach to homemaking. Our government
has put forth great effort in recent years in trying to educate
the people to understand the essentials of a balanced diet and
the value of food which has been properly cared for and prepared.
If the American diet is of sufficient importance to occupy the
major attention of scientific technicians, it is evident that
the time has arrived to give more basic functional education to
our young people. Dewey insists that: ”An ounce of experience
is better than a tone of theory; it is only in experience that
theory has vital significance.''^
^John Dewey, Democracy and Education, {New York: The
Macmillan Co., 1930) p. 217.
Learning to select, prepare, and serve food according
to the plan outlined in this thesis is truly educational, since
it helps the students to participate in activities essential
to their daily home life. The educational process is one of
continuous growth, which the student must accomplish for him
self. The stimulus to learn comes thru direct participation
in the activity at hand. In relation to this Kilpatrick states:
Each new situation is a problem demanding study and
thought. " We try out our best thought plan; we watch
whether it works. Each new program is an experiment. Amid
changing conditions we live experimentally, must do so.
Education ceases then to be mere acquisition of something
handed down. It, too, becomes experimental. Otherwise it
were no adequate preparation for a changing and experiment-
al life.3
If our education is to be functional, then we must begin
with problems which are common to the group, and proceed to
facts, information and principles. Crawford in "How to Teach",
makes the following statement:
"Anything which is not useful is useless."^
A course should contain only what is useful. Material
should be used only for the value gained and not merely to exer
cise the brain. A unit is functional when there is a problem
or activity to be worked out and not, merely the learning of
H. Kilpatrick, Remaking the Curriculum, (New York:
Newson and Co., 1936), p. 15.
^C. C. Crawford, How to Teach, Los Angeles: Southern
California School Book DeposTForÿQ 1938
another person's thinking. Home economics has taken a definite
step towards the functional approach even as far back as 1920.
This is shovm by Trilling's statement:
It is more vital for them to know how to choose wisely,
but sanely, to plan and organize, than it is to have develop
ed a high degree of skill in performing any of the mechanics
of homemaking.^
Objectives. The objectives for thiè course,have been
planned to be truly functional. They involve real and important
activities. These activities do not serve as ends in themselves,
but it is believed that they will meet the immediate needs of
the seventh grade pupils in helping with the nedessary work in
the home. In relation to this, Kilpatrick states:
The newer education finds its unit in terms of the newer
psychology, which starts with life as the pursuit of ends
or purposes. Â desirable educative experience is present
then, whenever a person faces a challenging situation and
assumes responsibility in dealing with it. Such an experience
will have in it elements new to him. He must deal creative
ly with them. He will learn, all over and all through, as
he puts himself whole-heartedly into what he does. Our part
is to guide our pupils, so that they become ever more capable
of self direction in facing life’s situations. This is the
conception from the recent psychology, which must remake the
curriculum.^
In the above statement, Kilpatrick emphasizes that in
order for one to function properly in any society, he must under
stand modern life and its background, and he able to participate
5 M. B. Trilling, Home Economics in American Schools,
(Chicago: University of Chicago Press, 1920}, p. l3. ’
6 W# H. Kilpatrick, Ibid. p. 33.
in the actual experiences of life in a satisfactory manner#
In applying the objectives of education, Douglas claims
that:
The program of education should aim to produce a genera
tion of adults (1) loyal to their people, cooperative in
habits and well informed in economical, political, and other
problems; (2) capable of maintaining happy and effective
homes for their children; {3} capable of carrying on their
vocational activities; (4) able to spend their leisure time
profitably; (5) sound in bodily health; (6) mentally sound;
and (7) interested in and capable of continuing to study
all aspects of life and culture.
Therefore, it would seem that education mush work under
the present conditions and demands of society, rather than past
or distant future needs. A curriculum, then, to be truly funct
ional, must prepare for life at the present and the immediate
future.
A very important first step in the teaching of foods to
junior high school pupils is to help them to adequately realize
the importance of optimal nutrition. Every athletic coach, as
a matter of course, selects his material from among those
whose nutritional condition is such as to support buoyant health.
Sherman and Lanford emphasize the importance of proper nutrition
al consciousness when they state:
To a greater extent than in most economic and hygienic
Harl R. Douglass, Secondary Education for Youth in
Modern America, (Washington, D. 0. : American Council on Education,
IÜBTT7 pp . 2^-24.
8
reforms, improvement in nutrition must be attained by the
educational: building up of new habits of conscious choice
in the individual citizen, the cumulative effect of which
is recognized as "consumer demand.^
Thus through the education of our young people into wise
selection of foods, as well as through proper care and prepara
tion of foods, can we help boys and girls create a more abundant
life in their individual homes.
® H. C. Sherman and C. S. Lanford, Essentials of Nutrition,
(New York: The Macmillan Co., 1940). p. 344.
CHAPTER II
PROCEDURE
The preparation of this thesis was not an objective type
of research, but rather a creative, constructive piece of work.
An unexperienced teacher is sometimes assigned one or more
classes in foods the first week of school. This thesis has been
planned with the idea in mind that such a teacher would find
it a functional guide in her work. The course has been written
to the pupil, and for that reason should be more valuable to the
teacher.
Selection of material. The various phases of the subject
were given careful study and thought. A number of recent texts
were examined for all possible suggestions. Mothers, pupils,
and homemaking teachers were consulted as to desirable topics
to include in the course. Ideas were used from the writer's
previous and present teaching experience, with the thought of
setting it up in a more detailed, functional form. Small slips
of paper (E-3/4 inches by 4-1/4 inches ) known as "Crawford
slips" were utilized in such a manner that each thought or
question was jotted down on an individual slip.
At the beginning of a new semester, about one hundred and
twenty five seventh grade pupils were given two slips each and
10
and asked to write down the two problems they were most anxious
to learn about in their new course# From the slips it was very
evident the pupils were most anxious to begin on the preparation
of foods. Salads, cookies and cakes seemed to be most popular
with the girls. The serving of the meal was also a topic of
special interest. No one seemed interested in learning more
of the nutritional value of foods. The care of the kitchen
was Idsbed by a few but in general actual food preparation took
a very definite predominance.
Points listed by the mothers gave evidence that they
were anxious their children be given a well rounded course in
foods. Many believed the correct methods of caring for the
kitchen be emphasized while others were very anxious the children
be taught to select a balanced lunch in the school cafeteria.
A number of mothers suggested instruction be given in the plan
ning and serving of meals as well as the preparation. They felt
that the work should be kept sufficiently simple, but that the
child be taught to plan and prepare a simple balanced meal and
have it ready to serve at the appointed hour. Shopping for
groceries was another problem many mothers felt important, because
many of the mothers were working and found it a great help if
the child could be given the responsibility of selecting a good
portion of the food.
The teachers listed many points parallel to those of the
mothers. They placed more emphasis, however, on the need of
11
general organization. They believed the pupils should be taught
to use a time schedule for both home and school activities. Most
of them agreed more stress should be placed on cleanliness.
They felt that the value of a nutritious diet should be stressed,
with an understanding of the place in the diet of the various
food groups, combined with an understanding of meal planning
according to the "Seven Basic Foods Ghart" published by the
government. In general they felt the actual preparation of
foods should be kept on a simple basis but that the selecting
of foods and the serving of meals be given more consideration
than in the past.
Creating the chapters. When the writer felt sufficient
material had been gathered, her next task was to sort it. Each
iten was placed on one of the "Crawford slips" and then all
sorted into piles and grouped according to particular units.
In this manner, the big problem units were decided upon and
were then c onsidered as chapters . The chapter names were to
be stated as "How to" titles as this would offer a challenge to
the young person at once, instead of merely loading him with
descriptions and information. The chapters included the follow
ing topics: How to work in the kitchen, how to prepare spécifie
breakfast dishes, how to prepare specific luncheon dishes, how
to plan and serve complete meals, how to market and store food,
and how to leave your laboratory at the end of the semester.
IE
At this stage all the slips belonging to each chapter were
put into a stack, and a rubber band used to keep them in order.
One chapter was re-classified at a time into sub-heads, accord
ing to content and the slips then arranged in logical order for
lesson plans. Titles chosen for the sub-divisions were likewise
stated in the form of "How to" questions, each suggesting an
activity with functional questions related to the main chapter.
The titles for the sub-heads were written on yellow cards and
each put at the top of its respective row. A paper clip was
used to secure the yello?/ card with the slips which belonged to
one sub-head. When all the sub-heads for one chapter were so
arranged, they were filed in a box and the next chapter begun,
and so on thru the six chapters.
Developing the lesson plans. Each slip under a sub-head
was then used as the title for a lesson plan. These, as the /
chapters and sub-heads, were also stated in "How to" form, as
"How to Prepare Biscuits" and "How to Practice Good Table Manners."
The lesson plans were carefully worked out by arranging function
al activities and questions, v/hich would be of assistance in
developing the problems with the pupils.
The writer believes the lesson plans have been developed
in the logical way, with one preparing the way for the next.
As was mentioned in the preceding chapter, many more lesson plans
have been developed on breakfast and luncheon dishes than can
13
possibly be prepared in one semester, but this larger number
gives the teacher variety from which she may choose. On the
other hand, if the teacher cares to add other lesson plans, it
will be a simple matter to prepare a few as she feels the need
arises. The les son plans may be mimeographed ; and distributed
to the pupils. In this way the class may use the extra lesson
plans at home for practice and school credit.
Books have been listed at the end of each chapter sub-head,
with pages suggested for reading. The books include many of the
later texts,- in order that the list will cover the books in the
average foods classroom.
Â course of foods has justified itself as part of the
general education of junior high school students, if it has helped
the students establish good habits in food preparation and kitchen
techniques, made them aware of their problems as consumer buyers,
improved their use of time and energy in the home, helped them
to realize the importance of a balanced diet, and aided in the
development of desirable social qualities. The writer hopes this
course of study will make a contribution in this way.
CHAPTER III
HOW TO WORK IN THE KITCHEN
Don't you enjoy watoiling your mother work in the kitchen
when everything has been freshly cleaned and she is as immaculate
as the kitchen? For what other important reason should you
practice cleanliness? Did you ever notice how much more rapidly
you can do your dishes if your kitchen is in order? Do you know
the best principles of dishwashing? Did you ever use any stove
other than your own at home? Do you knov/ how to light the oven?
Do you know why you should use your aluminum measuring cup to
measure dry ingredients and your pyrex cup to measure liquids? \
If you don't have a set of measuring spoons, do you know how to
measure a fourth teaspoon of baking powder? You must understand
these basic principles before you begin to cook.
A. HOW TO PRACTICE PERSONAL HEALTH HABITS
WHEN WORKING IN THE KITCHEN
ACTIVITIES ;
1. List the health habits which you think are important to
observe when working in the kitchen.
2. Observe your mother and several friends when they are work
ing in the kitchen. Be ready to report on the most satis
factory clothes for kitchen wear.
15
QUESTIONS:
1. Why should you wear a cotton dress and an apron in the
kitchen?
2. Why should you wear a head band or net when working in
the foods laboratory?
3. How should you care for your hands before beginning your
work?
4. What daily care should you give your nails?
5. What should you do if you find it necessary to use a
handkerchief in the kitchen?
6. Should you ever use your comb in the kitchen?
7. What should you do with spoons used for tasting foods
when you are cooking?
B. HOW TO KEEP A CLEAN KITCHEN
ACTIVITIES:
1. List the necessary steps that your mother takes in order
to keep her kitchen clean.
2. Visit a friends home and help her do the dishes. See if
she does them differently than they are done in your home.
3. Make a schedule of work to be followed in the school
kitchen.
4. Decide on rules that should be followed in the school
kitchen.
QUESTIONS :
1. How should you eliminate unnecessary movements in doing
the dishes?
2. What standard procedure should you follow in doing the
dishes and cleaning your kitchen?
3. Why should you do the glasses before the silver and the
silver before the china?
4. If you are doing fine glassware how should you protect
the glassware from nicks caused by ^hitting it on the sink
or tiled table? '
5. How should you prevent fine silver from scratching during
the washing?
6. Why should you rinse dishes in scalding water before drying?
7. What care should you give your tables, stove, and sink?
8. How should you prevent disorder in storage spaces in the
kitchen?
9. What care should you give the refrigerator?
16
10. How should you care for the dish clothes and tea towels?
11. What care should you give the garbage can?
12. What care should you give the floor?
C. HOW TO USE STANDARD EQUIPMENT AND ABBREVIATIONS
ACTIVITIES:
1. Compare your school stove with that in your home. Note
any important differences. Turn on the burners and also
the oven.
2. Compare your aluminum measuring cup with your pyrex
measuring cup and explain the reason for the difference.
5. Check the list of standard abbreviations and bring any
questions to class.
QUESTIONS
1. What precaution should you take in lighting your oven?
2. Why should you light the match before turning on the oven?
3. ViThat precaution should you take not to waste gas?
4. When should you use your aluminum measuring cup?
5. When should you use your pyrex cup?
6. If your recipe calls for one half teaspoon soda, how should
you measure it?
7. How should you measure one half tablespoon shortening?
8. How should you measure one eighth teaspoon soda?
9. If your recipe calls for one fourth cup fat and you were
making half the recipe, how would you measure the fat?
READINGS:
Baxter, Justen and Rust, 189-199; Greet, 160-188; Harris
and Lacey, 18-34; Laitern and Miller, 131-141; Van Duzer,
424-428, 439-442.
CHAPTER IV
HO?/ TO PREPARE SPECIFIC BREAKFAST DISHES
Did you ever stop to think why you enjoy some breakfasts
so much more than others? Have you ever noticed how much easier
it is to work all morning after eating a truly satisfying break
fast? Did you realize that a good breakfast consists of simple
foods well prepared? Have you ever grown tired of one kind of
cereal or plain buttered toast? Has it ever been your responsi
bility to prepare breakfast for a period of time? Could you
think of different foods to prepare, or are you bothered because
of your limited experience? Would you like to leeirn new ways
of preparing fruits? Do you know how to make good hot cereal
free from lumps? Can you make a variety of toast? Are light
griddle cakes one of your specialties, or do you need a recipe
and practice? If one of your chums spent the night with you,
could you prepare an especially tasty breakfast with biscuits
or coffee cake? Can you make a good cup of coffee for those
wanting coffee, as well as cocoa for yourself and the younger
members of the family? Perhaps after studying how to prepare
specific breakfast dishes you will find it more enjoyable to
prepare breadfast at home.
18
I. HOW TO PREPARE FRUITS
How many ways can you serve oranges and grapefruit?
Do you knoiv how to prepare a:half grapefruit so the juice
won't squirt in your eye or spot your fresh white blouse when
you try to eat it? Did you ever discover how much more flavor
your apple sauce had if you cooked the apples with the skins
on? Do you know an even more important reason for preparing
apple sauce using that method? Would you like to leam how to
prepare prunes so they will be tender and plump? The importance
of serving appetizing fruit for breakfast may take on new mean
ing with you after we have prepared a variety of fruit.
A. How to Serve Oranges and Grapefruit
RECIPE ^ ORANGE OR GRAPEFRUIT JUICE:
Wash fruit"^efore cutting. Cut in half crosswise. Squeeze
out all juice# Strain if desired. Serve cold#
RECIPE II. . HALF GRAPEFRUIT m LARGE ORANGE:
Cu¥ fruit In half crosswiseafter washing. With sharp
knife trim off uneven places on rind so fruit will set
flat. Loosen each section from the membrane holding it.
Remove seeds. Sprinkle with sugar if desired or garnish
with cherry. Serve on small plate with spoon.
RECIPE III. ORANGE OR GRAPEFRUIT SECTIONS:
Hold the wasEed fruit over a bowl so that no juice is
lost. Remove rind by cutting round and round so that fruit
cells are exposed. With sharp knife loosen the segments
by cutting on either side of the dividing membrane.
Lift out the whole sections. Remove seeds. Sweeten if
desired. Chill. Serve in sherbet glasses.
19
RECIFS IV. SLICED ORANGES^
Wash and peeï oranges. Place on board. Using ^arp
knife, cut orange into thin slices, crosswise of fruit#
Arrange slices attractively on small individual plates.
Sprinkle with powdered sugar if desired. Eat with fork.
QUESTIONS:
1. why should you wash fruit before peeling?
2. Why are oranges and grapefruit especially desirable fruits
for breakfast?
3. Why should you eat citrus fruit daily?
4. Why should you be sure to remove all the white maabrane
in sectioning the fruit?
5. What are some of the many ways in which you can serve
oranges and grapefruit for breakfast?
B.. How to Prepare Apple Sauce
RECIPE:
Allow one small or one-half large tart apple and one
and one-half tablespoons sugar for each serving. Less
sugar may be needed, depending upon apples. If apples
are lacking in flavor add a little lemon juice, grated
lemon rind or few grains nutmeg. Red coloring may be
added if additional color is desired.
METHOD I:
fash and cut tart red apples in quarters. Place in
sauce pan and add water until it can be seen in spaces
between apples. Cover and cook slowly until soft and
mushy. Press through coarse sieve, colander or potato
ricer. Add sugar and heat until it dissolves. Serve cold.
METHOD II;
Wash apples, pare, quarter, and core. Cook as in Method
I but not so long that apples become mushy. Add sugar. Heat
to dissolve. Chill and serve.
METHOD III:
Use red thin-skinned apples that are free from blemishes.
Cook without paring as in Method II.
QUESTIONS:
1. What time cf year do apples have a more distinct flavor?
Why?
20
2. What should you add to apples after they have lost part
of their original flavor to make them more tasty?
3. Why is it best to leave the skins on when making apple
sauce?
4* Why should you use apples frequently in your diet?
G. How to Bake an Apple
RECIPE:
4 medium size apples
1/4 c. sugar
1/8 t. nutmeg
1/8 t. cinnamon
2 t. butter
If desired
2 T. raisins
2 T. Chopped nuts
IT* red cinnamon candy
Fmr drops lemon juice
METHOD:
Wash, wipe and core apples* Place in baking dish* Mix
sugar, raisins, nuts, and spices. Put two tablespoons in
each apple. Dot apples with butter and pour hot water
around apples until bottom of dish is well covered. Make
tiny slits on tops of apples and insert cinnamon candies
if desired. Bake at 350o until apples are soft* Baste
apples with the syrup in the dish three or four times or
cover baking dish while apples are cooking. Serve hot or
cold with cream*
QUESTIONS:
i* what steps are necessary to prepare apples for baking?
2* How should you core the apples?
3. What various ways can you season baked apples?
4* Why should you not peel the apple?
5* At what temperature should you set your oven for baking
apples?
HEADINGS:
Baxter, Justin and Rust, 264. Kinyon and Hopkins, 99.
D* How to Prepare Prunes
RECIPE: .
Allow 3 prunes per serving
Very little or no sugar
Few drops lemon juice or orange juice and small piece orange
rind*
21
METHOD:
WaLSh. dried prunes thoroughly* Soak two hours or more in
cold water to cover. Cook slowly in the water in which
fruit soaked. Cover prunes while cooking. When fruit
is tender, add sugar if desired. Chill and serve*
QUESTIONS:
1* why should you wash prunes thoroughly?
2. Should you always soak prunes before cooking?
3* Should you cook prunes in the water in which they soaked?
4. How may you season prunes to produce variety in flavor?
5. Why are prunes a valuable fruit in your diet?
II* HOW TO PREPARE CEREALS
Did you ever become tired of cooked breakfast cereals?
Have you noticed at some time the variety of cereals for sale
in one of the larger grocery stores? Did you realize
then you might not be having sufficient variety in your
cereals? Do you know ways that you can vary the same cereal?
Your breakfasts can be much more interesting if you can prepare
many kinds of cereals.
A* How to Prepare Rolled Oats
RECIPE:
1 c * rolled oats
It. salt
2c. boiling water
1/2 to 1 c. dried fruit as raisins, dates, or figs if
desired
METHOD:
Pill lower part of- double boiler l/3 full of boiling
water. In upper part put the 2 cups boiling water and salt.
Place directly over flame, add cereal slowly and cook 3 to
5 minutes. Stir to prevent sticking. Place upper part of
double boiler over lower part and set over flame. Steam 10
to 30 minutes. Stir fruit into cereal when steaming begins.
Serves 3 to 4. Serve in cereal dishes with cream and sugar*
22
QUESTIONS:
1* Why are rolled oats especially nourishing?
2. Why do rolled oats require less cooking than the old
fashioned oatmeal?
3. Why should you use the double boiler in cooking cereals?
4. How may you have variety in rolled oats?
B. How to Prepare Ground Cereals
RECIPE:
1 c. ground cereal
1-1/4 t. salt
5 c* boiling
Variations
Use milk for part of water
1/2 to 1 c. dried raisins
or dates
METHOD:
"Fill lov/er part of double boiler about 1/3 full of
boiling water* In upper part of double boiler, put the
5 cups boiling water and salt* Place directly over flame*
When boiling, add ground cereal slowly, stirring constant
ly. Continue stirring and cook for 10 minutes. Place
upper part of double boiler in lower part and steam for
20 to 30 minutes. Stir fruit into cereal as steaming
begins. Serve in cereal dishes on breakfast plate. Serve
with cream and sugar*
QUESTIONS:
1* Why should you allow steaming time for cereal?
2* Why should you cook cereal in a double boiler?
3. Why is a whole grain cereal more nutritious than a
white cereal?
4. How should you prevent cereal from lumping?
5. What should you do if your cereal seems thicker than
you desire?
READINGS:
Bsixter, Justin and Rust, 213-217; Gorrell, McKay and
Guill, 154-163; Greer, 49-64; Harris and Lacey, 65-73;
Kinyon and Hopkins, 97-99, 289-290; Laitem and Miller,
153-157*
III. HOW TO PREPARE TOAST
Do you like nice crisp toast for breakfast or do you
25
prefer your toast soft? Do you know v/hy it is sometimes the
opposite of what you want? Perhaps you would like to surprise
your mother some morning with orange or butterscotch toast*
A» How to Prepare Breakfast Toast
RECIPE I* BUTTER TOAST:
FXace slices of bread in broiling oven on rack* Toast
one side until desired brown, then turn and brown other
side. If soft toast is preferred, brown slowly. Spread
butter at once on hot toast. Keep near heat until butter
is melted into bread*
RECIPE II* CimAMON TOAST:
Butter freshly toasted bread. Then sprinkle with a
mixture of cinnamon and sugar, using It* cinnamon to 1/2
c. sugar* Place in broiling oven one or two minutes and
serve at once*
RECIPE III* BUTTERSCOTCH TOAST:
Sprinkle freshly"buttered toast with brown sugar*
Place in broiling oven one or two minutes and serve at once,
RECIPE IT* ORMGE TOAST:
Sprinkle freshly buttered toast with a mixture of
2 t. grated orange rind, 2 t. orange juice and 1/2 c.
sugar. Place in broiling oven one or two minutes. Serve
at once*
QUESTIONS :
1* Howcan you vary the dryness of your toast?
2. Why should you often serve toast for breakfast?
3. What other methods may you use for making toast than
the broiling oven?
B* How to Prepare Milk Toast
RECIPE:
4 slices dry toast
2 c. milk
Et* butter
1/2 t. salt
24
METHOD;
' ÿlace milk, butter, and salt in sauce pan and heat until
hot, but do not boil. Pour over toast and serve at once*
Milk toast is usually served in individual soup or cereal
bowls. It is eaten with a teaspoon or cereal spoon.
QUESTIONS ;
1. Why should you be careful not'"to boil the milk?
2. Why is milk toast a good breakfast dish?
3. Why should you include milk in your daily diet?
%* How much milk should you ; include in your daily diet?
READINGS;
Baxter, Justin, and Rust, 221-22^.; Greer, 77-78;
Harris and Lacey, 80-82; Kinyon and Hopkins, 102, 287-289;
Laitem and Miller, 157-163.
IT. HOW TO PREPARE QUICK BREADS
Do you enjoy good golden brown biscuits with honey or
jam for breadfast? Do you like to watch your mother rapidly
cut the biscuits ready to slip in the oven? Is coffee cake
with a topping of cinnamon and sugar one of your favorites?
Good light griddle cakes may be a delight to your family if
you learn to make them nicely. After you practice in class
you may like to surprise your family with one of the above.
A. How to Prepare Griddle Cakes
RECIPE;
1-^74 c. milk
2 t. fat
2 c. sifted flour
4 t. baking powder
2 eggs
It. salt
fat for cooking cakes
METHOD;
Sift dry ingredients into large mixing bowl* Make
a well or small hole in center. Beat egg in medium size
bowl. Add milk and melted fat. Pour liquid ingredients
into hole or well in the dry ingredients and mix.
25
Heat griddle or skillet hot but not smoking. Oil
slightly but thoroughly. Drop batter by tablespoonfuls
on hot iron, quickly smoothing to a thin, round cake.
When upper surface appears well "bubbled” and lower surface
a golden brovm, turn cake over with pancake turner. When
done, remove to heated plate or platter, and serve at once.
Butter and syrup, or honey, jelly, or sugar may be served
with griddle cakes.
QUESTIONS:
1. How many times should you sift the flour before measuring?
2. What is the purpose of the baking powder?
3. What other ingredient in the above recipe acts with
the baking powder?
4. How should you decide when your cakes are ready to turn?
5. What proportion of flour to liquid should you use in
a pour batter?
6. What is the principal food value you obtain from
griddle cakes?
B. How to Prepare Biscuits
#
RECIPE:
2 c. sifted flour 4 t. fat
4 t. baking powder 1 t. salt
3/4 c. milk
METHOD:
Measure sifted flour. Return to sifter, add salt
and baking powder and sift into mixing bowl. Cut in
fat with two knives until in fine crumbs. A pastry
blender or fork may be used. Add milk gradually, mix
ing with a fork. Dough should be a light soft mass,
not sticky, nor stiff. Turn out on slightly floured
board and knead lightly into flat ball. Pat to 1 inch
thickness. Dip cutter in flour and cut biscuits. Place
on greased pan. Brush tops with melted fat or milk.
Bake in hot oven (45Q0) 10 to 15 minutes.
QUESTIONS:
1. Why should you sift the flour once before measuring?
2. Why should you use baking powder in place of soda to
make your biscuits light?
3. What is meant by a soft dough?
26
4. What proportion of flour to liquid should you use in
a soft dough?
5. Why should you cut the fat into the flour with two
knives or with a pastry blender?
6. Why should you dip the cutter in the flour before cut
ting biscuits?
7. Why should you brush the tops of biscuits with melted
fat or milk before baking them?
G# How to Make Quick Coffee Cake
RECIPE:
3
1/2
1
1
t.
c.
c.
t.
shortening
sugar (scant)
egg
sifted flour for
of cake
sugar
cinnamon
1 t. baking powder
1/2 t. salt
1/2 c* milk
t. butter
METHOD:
Measure sifted flour. Add baking powder and salt.
Cream shortening and add sugar. Add beaten egg and
continue to cream until very light. Alternately sift
in flour and add milk, stirring to mix ingredients.
Do not beat batter. Pour batter into well greased pan,
about 8 inches square.
Mix sugar, cinnamon, and butter until crumbly and
well blended. Sprinkle over top of batter. Bake 20
to 25 minutes at 350^.
QUESTIONS :
1. Is this recipe a drop batter or soft dough? Why?
2. Why should you add the flour alternately with the
liquid?
3* What makes your coffee calce light?
4. If coffee cake is served warm, should you cut it with a
knife? Why?
5. What is the principal food value of coffee cake?
READINGS:
Baxter, Justin, and Rust, 223-227; Carrell, McKay,
and Quill, 164-179; Greer, 78-92; Harris and Lacey, 82-38;
Kinyon and Hopkins, 107-109, 294-297; Laitem and Miller,
247-256.
27
Y. HOW TO PREPARE BACON AND EGGS
Do you enjoy bacon and eggs for breakfast occasionally?
Would you like to learn to prepare bacon that is golden brown
and just nicely crips? Can you fry eggs to suit each member
of the family, or do you need a little practice? Have you
ever eaten golden rod eggs? That is an especially attractive
dish that you will enjoy preparing at home.
A. How to Prepare Poached Eggs
RECIPE:
Eggs
1/2 t. salt for each pint water
Few grains pepper
Dash paprika
METHOD:
Select a shallsauce pan or skillet just large enough
to allow sufficient space for each egg. Half fill the pan
with boiling salted water. Break each egg into a saucer
and slip it into hot water, which should be just below
the boiling point and deep enough to cover eggs. Let
them ,cook without boiling until a film has formed over
yolk and the white is firm. Remove with skimmer or large
spoon and place each egg on slice of hot buttered toast.
Season with butter, salt and pepper to taste. Garnish
with paprika or parsley.
QUESTIONS :
1. Why should you be careful not to let the water boil in
which eggs are cooking?
2. Can you give two reasons why you should break each egg
into a saucer, one at a time, before slipping them into
hot water?
3. If you want to keep eggs very round what should you use
in the water?
4. What should you use to lift eggs out of water?
5. How many eggs should you eat each week?
28
B# How to Prepare Fried Eggs
RECIPE:
1 t. bacon fat or
It. butter for each egg
1/8 t. salt for 1 egg
f. g. pepper
eggs
METHOD:
Heat fat in frying pan until it is hot enough to set
the egg but is not smoking. Break egg carefully in saucer
so as not to break the yolk. Slide egg easily into hot
fat. Sprinkle with salt and pepper. Dip hot fat over
top of egg to cook it. Remove with pancake turner when
sufficiently cooked.
If bacon or ham is served with eggs, it is fried first
in the pan and then the eggs are cooked in their drippings.
Serve on platter or on individual breakfast plates.
QUESTIONS :
1. Why shouid you never use a high temperature to cook eggs?
2. Why should you fry eggs in only a small amount of hot
fat?
5. What other foods combine nicely with fried eggs for
breakfast?
4. Why are eggs important in your diet?
C. How to Prepare Golden Rod Eggs
RECIFE:
1 " c. medium white sauce
2 hard cooked eggs
toast
METHOD
Make white sauce in upper part of double boiler. Add
chopped whites to white sauce. Press egg yolks through
seive. Pour white sauce mixture over slices of hot toast
and sprinkle seived yolks on top. Serve hot, garnished
with paprika or parsley.
29
QUESTIONS:
1. What ingredients are used in making white sauce?
2* Why should you make white sauce in a double boiler?
3. What precaution should you take in regard to temperature
when cooking eggs in water? Why?
4. How should you prevent eggs from cracking when putting
them in boiling water?
5. What garnishes should you use for golden rod eggs?
6. What is the principal food value of golden rod eggs?
D. How to Prepare Pan-Broiled Bacon
METHOD:
Place a layer of bacon in a cool frying pan. Place
it over a low heat. Turn slices frequently and drain
off fat as it cooks out. Cook bacon until it is crisp
and golden brown. Turn bacon frequently. Save fat
for use in frying or for highly seasoned baking as ginger
bread or spice cookies.
QUESTIONS :
1. What is the principal food value of bacon?
2. Why is a griddle desirable for cooking bacon?
3. Why should you cook bacon at a low temperature?
4. What is meant by "Canadian Style Bacon"?
HEADINGS:
Baxter, Justin, and Rust, 217-221; Garrell, McKay
and Quill, 137-143; Greer, 92-102; Harris and Lacey, 90-96;
Kinyon and Hopkins^ 103-109; Laitem and Miller, 177-185.
VI. HOW TO PREPARE BREAKFAST BEVERAGES
Did you ever make hot chocolate? Do you know how it
differs from cocoa? Do you know why all the ingredients except
the milk are cooked together before adding the milk? Are you
familiar with the characteristics of a well prepared cup of
coffee? You will enjoy making the beverage for your family’s
breakfast.
50
A# How to Prepare Cocoa
RECIPE:
4 T. cocoa
4 T. sugar
Z t. cornstarch
1/8 t. salt
1 0. water
4 c. milk
1/4 t. vanilla if desired
6 marshmallows or
1/4 c. whipped cream
METHOD:
Mix all dry ingredients together in top of double
boiler. Add water slowly aiid stir to dissolve sugar.
Boil carefully 3 fo 5 minutes, stirring constantly.
Add milk, heat over boiling water to scalding. Add
vanilla, beat withNotary beater before serving. Serve
hot, pouring over a marshmallow or top with IT. whip
ped cream. Serves six.
QUESTIONS:
1. Why should you make cocoa in a double boiler?
2. Why should you boil the dry ingredients with the water
before adding the milk?
3. What is the scum which often farms on cocoa?
4. How should you prevent a scum from forming?
B. How to Prepare Hot Chocolate
RECim:
i sq. unsweetened chocolate
3 to 4 T. sugar
1 c. boiling water
4 c. milk
1/8 t. salt
1/4 t. vanilla if desired
6 marshmallows or
1/4 c. whipped cream
METHOD:
Fill bottom of double boiler 1/3 full of hot water
and place over flame. Put chocolate in upper part of
double boiler and place over lower part. When melted,
add sugar and salt. Add water gradually, stirring con
stantly. Remove upper part of double boiler and cook
over fire four minutes or until smooth and glossy. Add
milk and return to lower part of double boiler. Heat until
scalding. Beat mixture with Dover beater for one or two
minutes before serving. Add vanilla if desired. Pour
hot chocolate over marshmallow or top chocolate with 1
T. whipped cream.
31
QUESTIONS:
1. îfliat is the difference in the food value of chocolate
and cocoa?
2. How does the price of chocolate and cocoa compare?
3. Why should you melt chocolate over hot water?
4. Why should you cook chocolate and sugar with water
before adding milk?
5* Why should you beat chocolate before serving?
G# How to Prepare Drip Coffee
RECIPE:
For each cup of coffee use:
1 rounding T. medium or finely ground coffee
1 c. boiling water
METHOD:
Have coffee pot hot. Place filter paper over perfor
ated section of coffee pot, then add coffee. Place top
section of pot in place and pour the freshly boiling
water into pot so it will drip through the coffee* Cover
and let stand in a warm place until all the water has
gone through the coffee once. Remove upper parts of pot.
Cover the pot and serve very hot, filling thé cups to
within 2/3 inch of top.
QUESTIONS:
1. Why is it important to keep your coffee pot very clean.
2. Why should you use freshly boiling water in making coffee
3. Why should you never allow coffee to boil?
4. Why should you use a filter paper?
5. Why should you make coffee just before serving?
READINGS:
Baxter, Justin, and Rust, 208-212; Garrell, McKay,
and Quill, 146-154; Greer, 65-76; Harris and Lacey, 74-80;
Kinyon and Hopkins 321-322; Laitem and Miller, 163-177.
CHAPTER V
HOW TO PREPARE SPECIFIC LUNCHEON DISHES
If you were to prepare luncheon regularly next sumaer
for your family could you vary your dishes sufficiently to
make them interesting? Gan you make cream of tomato soup that
will be smooth and not curdled? Do you know the principles
involved in making a really successful salad? How many kinds
of salads can you make? Can you vary your main dish? Would
you like to. know how to make Spanish rice and real Italian
'Spaghetti? Would you hesitate to make muffins, gingerbread,
or corn bread if you were having guests for luncheon? What
can you prepare for dessert? Are your custards smooth or do
you make one that curdles occasionally? Can you bake more
than one kind of cake? If your recipe calls for sour milk and
you have only sweet milk do you know how to sour it immediately?
If your recipe calls for sweet milk and you have only sour milk,
do you knmv how to substitute soda for baking povfder and use
your sour^milk? Can you make fluffy icing without any sugar?
You can solve many of these problems when you prepare luncheon
dishes?
33
I. HOW TO PREPARE CREAM SOUPS
What is your favorite cream soup? Do you know how
to make it? Did you know you can make many delicious creamy
soups from left over vegetables? Cream soup is an excellent
dish for any luncheon if it is smooth, creamy, and very hot.
A. How to Prepare Cream of Tomato Soup
RECIPE;
£ c. thin white sauce
Z c. strained tomatoes
Seasonings to taste— salt, pepper, onion juice, parsley,
and celery salt
METHOD:
Heat tomatoes v/ith seasonings. Just before serving,
stir hot tomatoes into hot white sauce, slowly.
Tomato soup will separate or curdle on standing or
reheating. Curdling may be removed by beating with a
rotary egg-beater.
QUESTIONS :
r.T Why should you make your white sauce in a double boiler?
£. Why should you add the hot tomatoes to the white sauce
very slowly?
3. How can you prevent your soup from curdling?
4. In case of curdling how should you remove it?
5. Why is cream of tomato soup a valuable luncheon dish?
B* How to Prepare Corn Chowder
RECIPE:
1/4 c. diced fat salt pork salt pepper
1 small onion-sliced Z c. boiling v/ater
1 c. corn 2 c. milk
1 c. diced potatoes 1 T. butter
3 or 4 crackers
34
METHOD:
Dice pork, cook slowly to extract fat. Add onion, cook
until yellow. Add com, potatoes, salt and boiling water.
Cook until potatoes are tender. Add milk and heat to boil
ing. Add butter and season to taste. Crumble crackers over
chowder. Serve hot.
1. Why should you extract the fat from the pork slowly?
E. Why should you cook the pork and vegetables in water
and not in milk?
3. What is* the purpose of- the butter?
4. What food value is furnished by com chowder?
5. Should you use whole kernel corn or cream style corn
in making chowder?
C. How to Prepare Potato Soup
RECIPE:
5 strips bacon
Z medium size onions
E c. potatoes diced
salt pepper
1-I/E c. boiling water
E-l/E c. inilk
METHOD :
" iDice bacon and cook slowly in heavy pan or skills t
until golden brown. Add diced onion and cook until yellow.
Add diced potatoes and boiling water and cook until
potatoes are tender. Add milk and heat to boiling.
* Season to taste. Serve very hot.
QUESTIONS :
1. Wky should you cook the bacon slowly?
2. What does onion add to your soup?
3. Why should you cook the onion until yelloiv before adding
potatoes and water?
4. Why should you be very careful to serve your soup very
hot?
5. What different classes of foods do you have in potato
soup?'
READINGS:
Baxter, Justin, and Rust, 241-245; Garrell, McKay
and Quill, 124-133; Greer, 235-250; Harris and Lacey, 421-425;
Kinyon and Hopkins, 303-305; Laitem and Miller, 187-194.
35
II. HOW TO PREPARE MAIN DISHES
Can you prepare your favorite main dish? Do you know
how to prepare macaroni or Spanish rice so your family will call
for more? Would you like to learn to make scalloped tuna and
noodles? After you prepare main dishes in class perhaps you
can surprise your mother by making a nice fluffy omelet for
one of your luncheons.
Aé How to Prepare Macaroni and Cheese
RECIPE;
2 c. cooked macaroni
I-I/2 to 2 c. medium white sauce
1 c. grated cheese (1/4 lb.)
1/2 c. crumbs
2 T. butter
hlETHOD:
Place alternate layers of macaroni, cheese, and white
sauce in an oiled baking dish. Cover top with buttered
crumbs. Bake in moderate oven until sauce bubbles and
crumbs brown.
QUESTIONS:
1. What should you do to prevent macaroni from sticking
together?
2. How should you make your white sauce?
. 3. Why should you cover the top v/ith buttered crumbs?
4. How long should you bake the macaroni and cheese?
5. What food value do you receive from macaroni and cheese?
B. How to Prepare Boiled Rice
RECIPE: {4 servings)
1/2 c. rice
4 c. water
2 t. salt
36
METHOD:
.8 ..Pick over rice, discarding damaged or badly discolored
grains. Place rice in wire strainer and put strainer into
pan of cold water. Rub rice between fingers and wash well
to remove loose starch. Hold strainer of rice under cold
running water 1 minute. Rice is now ready to be cooked.
Measure the water into sauce pan. Cover and heat to
boiling. Add rice so slowly that water does not stop
boiling. Boil uncovered until soft, about 20 minutes.
Stir frequently, using a fork. Turn rice into strainer and
pour 1 quart hot v/ater over it. Place strainer over boil
ing water but do not let rice touch water. Cover and let
steam 5 to 10 minutes or until kernels stand apart. Rice
may be used as a vegetable, main dish, cereal or dessert.
QUESTIONS ;
1. Why is it necessary for you to wash your rice so very
thoroughly?
2. Why should you add rice to boiling water very slowly?
3. How long should you cook rice?
4. Should you cover rice while cooking? Why?
5. What should you do to rice to prevent it from sticking
together?
0. How to Prepare Spanish Rice
HECIPl:
3 T. oil or butter 1 green pepper
1 c. rice, uncooked 3c. tomatoes
1 onion, chopped fine 1 t. salt
1/2 c. cheese, grated
METHOD:
Heat fat, add rice which has been thoroughly washed
but not cooked. Stir constantly and cook until light
brown. Add onions and pepper and cook until onions brovm.
slightly. Add tomatoes and salt. Cover tightly and cook
üntil rice is tender. Add hot water if more liquid is
needed. Add cheese and heat until melted. After tomatoes
are added the mixture may be baked in the over I-I/2 to 2
hours.
(2 to 3 c. cooked rice may be used in place of 1 c.
uncooked rice).
37
QUESTIONS;
1. How should you wash your rice?
2. ?/hen should you add the rice?
3. How should you combine your other ingredients?
4. What food value do you gain by adding cheese?
5. How long should you bake the rice?
6. Does brown rice or white rice give you the most
nutrients?
D* Hov/ to Prepare Italian Spaghetti
RECIPEi: {Serves 4)
c. cooked spaghetti—
c. thin tomato sauce
green pepper, chopped
small onion chopped
2
2
1
1
METHOD:
1 t. salt
1/8 t. black pepper
3/4 lb. ground beef
Italian cheese
- Brown the beef in a small amount of bacon fat. Add
chopped onion and cook until onion is light yellow. Add
green pepper, spaghetti, tomato sauce, salt, and pepper.
Add more sauce or water if desired. Bake in slow oven
about one hour. Serve with topping of Italian grated
cheese.
QUESTIONS :
1. What should you do to prevent your spaghetti from
sticking together after you boil it?
2. Why should you brown your meat?
3. Why is it desirable for you to slightly brown your
onions with your meat before adding the other ingre
dients?
4. Why should you bake the spaghetti slowly?
5. Is Italian cheese more desirable than most other kinds?
Explain your ansv/er?
E. How to Prepare Escalloped Tuna and Noodles
RECIPE:
2-1/2 c. uncooked noodles
4 to 5 c. boiling water
1 t. salt
White sauce
4 T. butter
2c. milk
1/2 c. tuna (one 7 ox. can to 1 cup)
Buttered crnmbs for top
1 T. butter, melted and mixed with
1/4 e. bread crumbs
4 T. flour
1 t. salt
38
METHOD:
Crush noodles and boil until tender in salted water.
Drain and rinse noodles in cold water. Make the \ * i
white sauce by slightly brovming the flour in the butter.
Add milk slmvly and cook in double boiler until thickened.
Flake tuna, combine with white sauce and noodles. Pour
into buttered baking dish. Sprinkle buttered crumbs over
tuna and noodles. Bake 40 minutes in moderate oven. (35QO).
QUESTIONS :
Ï. What should you do to prevent the cooked noodles from
sticking together?
S. Why should you slightly brown the flour in the butter
when you make the white sauce?
3. Should you add the tuna in flakes or chunks? Why?
4. What should you use to provide for a nice brown topping
on your tuna?
5. At what temperature should you bake your escalloped tuna?
F. How to Prepare Salmon or Tuna Loaf
RECIPE:
2 G. salmon
1 c. milk
1 c. bread crumbs
IT. butter, melted
1 t. salt
IT. parsley, finely chopped
1 T. lemon juice
2 eggs, beaten separately
METHOD:
Flake the fish, removing skin and bones. Combine
ingredients, adding the-beaten egg whites last. Turn
mixture into buttered baking dish. Bake in moderate
oven until brown.
Left over freshly cooked fish may be used in place
of canned fish. Cooked rice or macaroni may be used in
place of the bread.
QUESTIONS:
1. Why should you thoroughly flake the fish and remove
bones and skin?
2. Why is it important that you add the beaten egg whites
last?
3. How hot should you set your oven?
4. What can you use in place of salmon or tuna?
5. What can you use in place of bread in your fish loaf?
59
G# How to Prepare Creamy Omelet
RECIPE;
4 T. butter 4 egg yolks
4 T. flour 4 egg whites
1 c. milk l/S t. salt
METHOD;
kake a thick white sauce of butter, flour, salt and
milk. Cool slightly and add egg yolks which have been
beaten until creamy. Fold in stiffly beaten whites.
Pour mixture into buttered hot frying pan. Spread
evenly and cook slowly over low flame until well puffed
and delicately browned underneath. Place pan on center
grate of oven to finish cooking the top. The omelet
is cooked if it is firm to the touch when pressed by
a finger. Turn one half over the other and place on
hot platter and serve at once. This makes a tender
omelet and will not fall quickly.
QUESTIONS;
1. How should you make your white sauce?
S. Why should you cool the sauce slightly before adding
egg yolks?
3. How should you fold in beaten whites?
4. Why is it necessary that you cook the omelet slowly?
5. Why should you finish baking omelet in oven?
6. How should you serve omelet?
7. How can you vary your omelet?
READINGS:
Baxter, Justin and Rust, 245-250, 255-259; Garrell,
McKay, and Quill, 133-145; Greer, 250-264; Harris and
Lacey, 441-452; Laitem and Miller, 194-199.
III. HOW TO PREPARE VEGETABLES
Do you know why you enjoy certain vegetables so much
more sometimes than at other times? Have you seen cauliflower
served when it has lost its pretty snowy appearance and its
appeal? Do you know why your mother can serve a very tempting
40
dish of catkliflower? Bo you know hoiv to prepare a dish of
asparagus of uniform length with the stalks and tips equally
tender at the same time? It is important when learning to
cook vegetables, that you retain color, flavor, food value,
and a tender yet firm texture. Everyone enjoys vegetables when
they are prepared so that they look and taste good.
A. How to Prepare Green Vegetables
RECIPE ASPARAGUS (1 lb. serves 2 or 5).
Out off lower parts of stalks, wash very thoroughly to
remove grit. Remove scales and tie in bunches. Place
upright in deep, narrow pan, add boiling water but keep
tips well above water. Use 3/4 t. salt to each pint of
water. Cover in order to steam the tips and cook until
tender. When done, lift from water. Serve hot with
melted butter or use cold in salad. Save liquid for soup
or gravy.
RECIPE II. GREEN PEAS (13b. serves 2 or 3)
Remove peas from pods. Wash and cook in a covered pan
with a small amount of water. New, tender peas will cook
in 10 to 15 minutes. Bo not drain. Use liquid remaining
as a sauce. Add butter, salt, and cream if desired.
White sauce may be used.
RECIPE III. GREEN BEANS (1 lb. serves 4)
Select tender young beans. Wash, remove ends and strings.
Shred beans lengthwise with sharp knife or cut in crossv/ise
pieces, 1-1/2 inches long. Cook covered in salted water
50 to 40 minutes. Serve hot with butter or cream. If
desired cook with small piece of ham, bacon, or salt pork.
RECIPE IV. SPINACH (1 lb. serves 3).
Cut off rbots to separate leaves. Inspect and remove
undesirable parts. Wash thoroughly in several waters.
Place in deep kettle and cook covered in its ovm juice 10
minutes, or until just tender# Chop, season with butter,
salt, and pepper. Serve with slices of hard cooked egg
and lemon.
41
QUESTIONS;
1. How should you cook green vegetables in order to retain
the maximum amount of minerals and vitamins?
2. How should you cook green vegetables if your chief aim
is to keep as much green color as possible?
3. Should you cook green vegetables rapidly or slowly?
4. Why should you not use soda in cooking vegetables?
5. Why should you try to develop a tender yet firm texture?
6. What should you watch for when selecting vegetables?
7. How does the food value of freshly picked vegetables
compare with that of vegetables which have stood 24 hours
before cooking?
8. Why is it very important-that you eat one or more green
vegetables every day?
9. How can you vary the seasoning of green vegetables?
B. How to Prepare Root Vegetables
RECIPE ^ CARROTS (1 bunch serves 4).
Wash, scrape, dice, or slice. Put into small amount
of boiling salted water. Cover and cook until tender,
about 15 or 20 minutes for young carrots. Do not drain
the carrots but use any remaining liquid in a sauce for
carrots. Butter, pepper, and salt may be used for season
ing inplace of sauce.
RECIPE 11^ BEETS:
Leave roots and 1 inch of stems on beets; scrub well.
Boil whole until tender in salted water. Young beets
require 30 to 45 minutes, older ones an hour or longer.
Drain, drop in cold water for a moment, and skin. Leave
whole, quarter, or slice. Reheat with,seasoning or use
cold in salad.
RECIPE III. SAVORY SAUCE FOR BEETS:
c. sugar
1/2 T. cornstarch
1/4 c. vinegar
1/4 c. water
salt to taste
METHOD:
Mix sugar with cornstarch. Add liquid and cook 3
minutes, stirring constantly. Add butter. Heat beets in
sauce before serving;
42
QUESTIONS;
1. why should you not peel carrots?
2. Why should you cook carrots in a small amount of water
in a covered pan?
3. How should you use any liquid remaining after carrots
are cooked?
4# How can you season carrots for variety?
5. What is the chief value of carrots in your diet?
6* Why should you leave the roots and an inch of the stems
on beets when cooking?
7“ . How long should you plan to cook young beets?
8* What is the easiest method for you to remove beet
skins after cooking?
9. What various ways m.ay you serve beets?
10. Why is savory sauce a popular seasoning for beets?
C# How to Prepare Strong Flavored Vegetables
RECIPE I^ CABBAGE (1 lb. serves 4 to 6):
Remove outer wilted leaves, cut head in fourths, remove
core. Cut cabbage into shreds, or small pieces with sharp
knife on board. Boil rapidly in boiling salted water about
seven minutes in an uncovered pan. Do not overcook. Drain
through a colander and reheat with butter, cream, or white
sauce. Save liquid for soup stock.
RECIPE II. CAÜUFLQWER ) (1 medium head serves 6) :
Choose white head with fresh green leaves. Remove
leaves, cut off stalk, and soak 30 minutes, head down,
in cold water. Steam or cook, head up, in boiling salted
water until soft, about 10 minutes. Drain, serve whole,
or separate into flowerettes. Pour over melted butter,
seasoned with lemon juice and finely chopped parsley or
thin white sauce to which cheese may be added.
RECIPPE III. BEUSSEIg SPROUTS (1 quart' serves 6):
Select li^t green compact heads. Remove wilted leaves,
cut off stems, and soak 15 minutes in cold salted water,
1 t* salt to 1 qt. water, about 20 minutes. Cook uncovered
in boiling water 6 to 10 minutes, using 1 to 1-1/2 t. salt
to 1 quart water* Drain and season with butter.
RECIPE IV. ONIONS (1 lb. serves 4):
peel onions under cold water. Cook in boiling water 5
minutes. Drain, cover again with boiling salted water and
cook 20 to 30 minutes or until soft, but not broken. Drain,
add small-quantity of cream and season with butter, salt,
and pepper. White sauce may be used in place of cream.
Save liquid for soup.
45
QUESTIONS:
ï. Why has cabbage always been a popular vegetable?
E. Which vegetables are considered the most aristocratic
members of the cabbage family?
3. What gives this group of vegetables their characteristic
flavor?
4. Which important vitamin is found in abundance in the
cabbage family?
5. Why should you be very careful not to overcook these
vegetables?
6. How does overcooking affect the color of cabbage and
cauliflower?
7. How does overcooking affect the flavor?
8. How should you cook these vegetables to produce the
best flavor?
9* How should you cook these vegetables to retain the
greatest amount of nutrients in the vegetables?
10. If you cook the vegetables in a large amount of water,
what should you do with the water you drain after cooking?
11. Hovf should you prepare onions with the least possible
discomfort to your eyes?
12. Why should you prepare onions the same as you prepare
cabbage?
D. How to Prepare Potatoes
RECIPE I. MASHED POTATOES:
Scrub potatoes, peel, cut in half lengthwise as some
potatoes have a bad center. Cook in boiling salted water
25 to 30 minutes, or until tBnder, using 1 to 1-1/2 t. salt
to a quart of water. Brain, and mash well or force through
ricer. Add butter and salt. Beat in milk or cream, care
fully, until potatoes are light and fluffy. If potatoes
are beaten over a low fire they will not become cold. For
each medium potato allow about IT. milk, l/E T. butter and
salt to taste.
RECIPE IIj. BAKED POTATOES :
Select uniifom size if possible, scrub well with stiff
brush. Rub with butter or bacon fat. Place in pan and bake
in hot oven 45 to 60 minutes, depending on size of potatoes.
Cut cross in top to allow steam to escape and prevent saggi
ness. Pinch potato together slightly and season mth butter,
salt, pepper, or paprika# Serve as soon as possible#
44
RECIFS III . SSCALLOPSD POTATOES :
4 to 6 ' serving's
4c. sliced raw potatoes
2 T. butter or bacon fat
IT. flour
It. salt
1 c. hot milk (more if needed)
Add chopped onion, ham, dried beef or cheese to eacy layer
if desired
METHOD:
Wash, pare and out potatoes crosswise into thin slices.
Place in layers in a greased baking dish. Sprinkle each
layer with salt, flour, bits of butter, onion, etc. Pour
hot milk over potatoes. Cover and bake 1 hour or until
tender. Remove cover of baking dish when potatoes have
cooked 3G minutes so that they will brown.
RECIPE. IV. CANDIED SWEET POTATOES:
6 medium sweet potatoes
4 T. melted butter
1/2 c. sugar
1/4 t. salt
1/2 c. hot water
wash potatoes, boil until barely tender. Peel, cut
lengthwise, place in baking dish. Mix butter, sugar, and
salt, and sprinkle over potatoes. Pour hot water into
baking dish or make syrup of sugar and water, add butter
and salt, pour over the potatoes* Cover dish and bake 50
minutes. Turn potatoes 2 or 5 times. Add water if neces
sary to prevent burning. Use care in adding water to a
hot glass casserole.
QUESTIONS :
1. What is the principal food value of potatoes?
2. For what type meal should you plan to make mashed potatoes?
5. How should you prepare the potato skins before baking
so they will be tender and appetizing?
4. What should you do to allow steam to escape and thus
prevent sogginess?
5. Y/hat should you use to season and garnish baked potatoes?
6. How should you slice potatoes for scalloping?
7. How can you vary the seasoning of scalloped potatoes?
8. Why should you cook sweet potatoes in their jackets
before candying them?
9. Yifhy should you turn sv/eet potatoes several times in the
syrup?
45
READINGS:
Baxter, Justin and Rust, 248-251; Garrell, McKay
and quill, 101-118; Greer, 264-285; Harris and Lacey,
187-205; Kinyon and Hopkins, 130-132; Laitem and Miller,
221-230.
IV. HOW TO PREPARE SALADS AND SALAD DRESSINGS
Are you one of the large majority of people who prefer
raw vegetables to cooked -Vegetables? Do you enjoy a good crisp
vegetable salad? Gan you mix an attractive fruit salad?
Would you like to know how to make potato salad for a picnic
which you can be proud to serve? Gan you make a tempting
tuna luncheon salad? Would you like to learn to make your
salad dressings and season them according to the salad you
are making? After you make salads in school perhaps you will
enjoy trying other combinations at home.
A* How to Prepare Attractive Salads
METHOD:
1. Have ingredients for salads chilled if possible.
2. Use pleasing combinations of flavors and textures.
Avoid too many strong flavors and soft textures.
3. Plan an attractive color combination or a colorful
garnish.
4.Gut foods into various sizes and shapes asedesired.
5. Do not cut food into too small pieces.
6. Drain food well before combining.
7. Prepare foods which turn dark, e.g. bananas, just before
serving.
8. Gombine ingredients and arrange salad just before
serving.
, 9* Use only enough dressing to moisten well.
10. Toss lightly with two forks to mix.
46
11. Do not handle or mix too much as this will make the
salad mushy.
12. Have lettuce crisp, cupped, and dry. Break off stem
end.
13. Serve salad in a mound with the lettuce making a
frame or nest.
14. Do not have salad spread out and hanging off the plate.
qUESTIOHS;
1. Why should you consider the combinations of flavors and
textures in your salads?
2. How should you add color to your salad if your ingred
ients are not particularly colorful?
3. Why should you be careful not to cut food in too small
pieces?
4. What precaution should you take in preparing bananas
and apples?
5. Why should you have your lettuce crisp, cupped and dry
and your other ingredients drained?
6. Why should you toss your salad with two forks inplace
of mixing with a spoon?
7. Why should you have your salad in a mound in place
of spread out over your plate?
B. How to Prepare Fruit Salad
RECIPE:
2 or 3 slices pineapple
2 oranges
1 apple
1 or 2 bananas
1/4 c. nuts
4 to 6 marshmallows
salad dressing to moisten
METHOD:
Wash fruit, peel and cut into pieces. Red apples
do not need to be pared if the skin is tender. Bananas
should be added shortly before serving. Combine v/ith
salad dressing and serve attractively on lettuce.
Whipped cream may be added to the dressing or used as a
garnish.
47
qUESTIONS;
IT’ WEy should you wash fruit before peeling it?
2. How should you peel the oranges?
3. Why should you peel and add the bananas just
before serving.
4. What should you use to cut the marshmallows?
5. What is the chief food value in fruit salad?
C. How to Prepare Cole Slaw
RECIPE:
2 or 3 c. chopped cabbage
1/2 c. diced celery or
1/4 t. celery seeds
Cream dressing
1/4 0. cream, sour preferred
1/4 t. salt
1 t. sugar
2 T. vinegar or lemon juice
1/2 t. onion juice if desired
METHOD:
Soak cabbage stem end down in cold water for an hour
or more, having first trimmed the end of the stem. Chop
or slice very fine. Mix ingredients for dressing and
combine with cabbage. It is well to let cabbage stand
a half hour in ice water after cutting. Dressing should
be added just before serving.
QUESTIONS:
1. What should you do to be sure your cabbage will be very
crisp?
2. Why should you trim the stem end before soaking the
head of cabbage?
3. Why should you slice or chop cabbage very fine?
4. What should you do with cabbage if you prepare it a
half hour or so before serving?
5. When should you add the dressing?
6. Which vitamin do you obtain in abundance from raw
cabbage?
48
D# How to Prepare Cabbage and Pineapple Salad
RECIPE;
È €o 3c. shredded cabbage
4 slices pineapple
1/4 c. peanuts, shelled and chopped
Mayonnaise
METHOD:
Combine crisp, shredded cabbage, diced fruit, and chopped
peanuts. Mix v/ith salad dressing. Serve one lettuce.
Apple may be used in place of pineapple.
QUESTIONS :
1. what should you do with cabbage to make it more crisp?
B. How should you shred cabbage?
3. What should you use if you do not have pineapple?
4. How should you prepare the peanuts?
5. What type dressing should you use?
E. How to Prepare Raw Carrot Salad
RECIPE:
1C. grated carrots
l/Z c. Chopped celery
1/4 c. seedless raisins or grapes
1/4 o. chopped nut meats
French dressing and mayonnaise
Lettuce for 4 servings
METHOD :
Combine ingredients with enough French dressing
to slightly moisten vegetables. Serve on lettuce and
garnish with mayonnaise.
QUESTIONS :
1. why should you grate carrots and chop celery?
2. What is the value of adding raisins or graps to carrots
and celery?
3. Are carrots and celery of more value raw than cooked?
4. What is the food value of raw carrot salad?
49
F. Hoy/ to Prepare Waldorf Salad
RECIPE:
è medium apples
1 c. diced celery
1 c. nut meats
1/2 c. salad dressing
Lettuce for 4 to 6 servings
mTHOD:
. Wash apples, pare, quarter, remove cores and cut in
-cubes. Add diced celery, chopped nuts, and salad dress
ing. Pour a small amount of lemon juice over cut apples
to prevent discoloration. Serve on lettuce and garnish
with salad dressing and paprika or parsley.
1. How should you prepare apples for your salad?
2. How should you prevent apples from discoloring?
3. What is the chief food value in apples and celery?
4. What food value does salad dressing furnish?
5. How should you garnish your salad?
G. How to Prepare Potato Salad
RECIPE:
2c. boiled potatoes
1 c. diced celery
2 hard cooked eggs
1 small carrot
Onion, red raddishes, pimentoes, and olives as desired
Salt and pepper to taste
Salad dressing (boiled or mayonnaise and French)
METHOD:
Cook potatoes with skins on. Cool, peel and dice.
Add other diced ingredients and combine with salad
dressing. Mix lightly and season to taste. Arrange on
lettuce and garnish with dressing, paprika and parsley.
QUESTIONS :
1. Why should you cook potatoes with skins on?
2. Why should you chill potatoes before dicing?
3. Why are the other vegetables of value "in potato salad?
50
4. Why should you add eggs to potato salad?
5. Why should you add French dressing, as well as mayon
naise or boiled dressing to potato salad?
6. How should you garnish your salad?
H. How to Prepare Sunshine Salad
RECIPE:
1 pkg.orange or lemon jello
1 c. boiling water
le. cold water or fruit juice
l/a c. crushed pineapple, drained
3 stalks celery diced
2 carrots, grated
METHOD:
Dissolve jello in hot water. Add cold liquid.
Add prepared vegetables and pineapple when jello is
partly set. Pour into molds or shallow pan. When firm
unmold by quickly dipping mold inhhot water or cut salad
into desired pieces. Serve on lettuce and garnish with
dressing.
To make perfection salad, lemon jello should be
used and cabbage should be substituted for carrots.
Pimentoes and chopped pickles should be added.
QUESTIONS:
1. How should you dissolve jello?
2. Why should you dice celery very small?
3. Why should you add vegetables and pineapple after
Jello is partly set?
4. How should you unmold jello salad?
5. How should you change the sunshine salad recipe to
make perfection salad?
I. How to Prepare Tuna or Salmon Salad
RECIPE:
2 c. fish cooked or canned
1 c. chopped celery or cucumbers
1/4 c. chopped olives or pickles
1 hard-cooked egg, diced
French and mayonnaise dressing
51
METHOD:
Marinate ingredients with French dressing. Chill,
combine with mayonnaise just before serving. Serve on
lettuce and garnish with dressing, paprika, and chopped
nuts.
QUESTIONS:
1. How should you marinate the ingredients?
S. Why should you chill all ingredients?
3. Why should you add mayonnaise just before serving?
4. What should you use to garnish your salad?
5. What other ingredients do you think would be suitable
to include in your fish salad?
I. How to Prepare Cooked Salad Dressing
RECIPE:
Ë T. flour
1 t. salt
It. mustard if desired
IT. sugar, less may be used
1 egg
£ T. fat (butter or salad oil)
3/4 c. milk or water
1/4 c. mild vinegar
mTHOD:
Mix flour, sugar, mustard, and salt. Blend with
beaten egg. Melt butter in top of double boiler.
Remove from heat and add egg mixture. Add milk grad
ually. Cook over hot water, stirring until mixture
thickens, about five minutes. Add vinegar to taste.
Cool dressing before using.
QUESTIONS:
1. why should you mix the beaten egg with the dry
ingredients? ,
£. Why should you make the dressing in a double tDoiler?
3. Why should you remove melted butter from heat
before adding milk? '
4. Why should you add vinegar after salad dressing is
cooked?
52
K. How to Prepare French Dressing
RECIPE :
ST. oil
1 T. vinegar
1/2 t. sugar if desired
1/2 t. salt
1/4 t. paprika
Few grains cayenne
METHOD:
Put all materials into a bottle or jar with tight
cover. Shake hard until well mixed and creamy. Pour
over aalad and toss lightly with two forks just before
serving.
Other seasonings may be added as Chili sauce, chopped
pickles, olives, onions, or green pepper.
French dressing is used to marinate or season ingred
ients of many vegetable or meat salads before combining
with mayonnaise or other dressing.
QUESTIONS!
1. How should you mix French dressing?
2. What should you do to French dressing before using it
if it were made on a previous day?
3. How should you mix dressing thru the salad?
4. How can you vary the seasoning of French dressing?
5. For what should you use French dressing?
L« How to Prepare Mayonnaise Dressing
RECIPE:
1/2 t. salt
1/2 t. sugar if desired
1/2 t. dry mustard
1/8 t. paprika
1 or 2 egg #)lks or 1 whole egg
2 T. vinegar or lemon juice or
IT. of each
1 G. salad oil
53
METHOD:
Have bowl, eggs, and oil cold. Mix dry ingredients.
Beat with egg yolks until well blended and add IT. vinegar.
Add 1/2 t. oil at a time until mixture begins to thicken,
beating vigorously. Add remainder of oil in small quanti
ties, alternately with vinegar. Beat constantly with
rotary beater while combining ingredients. Dressing
should-be thick and smooth. If thin and curdled, the oil
has been added too rapidly and it has not emulsified.
If mayonnaise curdles, beat another egg yolk until stiff
and add curdled dressing gradually to it, beating steadily
until emulsion forms.
1. Why should you have bowl, eggs and oil all cold?
2. Why should you add oil very slowly until dressing
begins to thicken?
3. Why should you beat constantly while adding oil?
4. How should your dressing look when finished?
5. What should you do if your dressing does curdle?
M. How to Prepare Golden Dressing
RECIPE:
1/4 c. pineapple juice
1/4 c. orange juice
1/4 c. lemon juice
1/3 c. sugar
2 well beaten eggs
1/8 t. salt
METHOD:
Heat juices in double boiler. Add eggs beaten with
sugar. Cook over hot water, stirring constantly to
avoid lumping. Cool before using. Add whipped cream if
desired.
^ y combination of light colored fruit juices may be
used in place of pineapple and orange juice. Use less
sugar if juice has been sweetened.
QUESTIONS :
1. what should you do if you are short of any of the
particular juices mentioned in the recipe?
2. Why should you cook the dressing in the double boiler?
3. Why should you cool the dressing before using?
4. What class of foods is added when you add whipped cream?
54
READINGS ;
Baxter, Justin, and Rust, 251-255; Garrell, McKay,
and Quill, 118-123; Greer, 287-299; Harris and Lacey,
207-215; Kinyon and Hopkins 132-135, 305-307; Laitem and
Miller, 199-207.
V. HOW TO PREPARE QUICKBREADS
Would you like to know how easily you can make a nice
light gingerbread? Do you know how to make golden brown
muffins without a tunnel in them? Can you vary your muffin
recipe so your family will have an occasional surprise? Did
you ever make nut bread? After you have made nut bread in
class you may find your recipe will be a favorite of yours
for years to come.
A. How to Prepare Plain Muffins
RECIPE:
^ ' 2c. sifted flour
1/2 t. salt
1/4 c. sugar
2 t. double action baking powder
1 c. milk
1 egg
4 T. melted fat, less may be used
METHOD:
Grease the tins. Measure sifted flour, sugar, salt,
and baking powder and sift into mixing bowl. Beat egg
well. Add milk to beaten egg, add to flour and add
melted fat. Stir quickly and lightly to mix the ingred
ients. Do not beat. Beating or long mixing gives a
coarse grained muffin. Fill muffin tins 2/3 full, bake
in hot oven (400-4250) 20-25 minutes.
55
1. Why should you grease the tins before you begin your
muffins?
2. Why should you add milk to beaten egg before adding it
to flour?
5. Why should you add melted fat to flour mixture after
adding the milk?
4. Why should you mix your muffins very rapidly?
5. Why should you fill your muffin tins only 2/3 full?
B. How to Vary the Plain Muffin Recipe
RECIPE I. FRUIT AND NUT MUFFINS:
ÂEd 1/2 c. to 1 c. chopped dates, figs, raisins, prunes,
or nut meats to the flour after sifting.
RECIPE II. WHOIE ?/HEAT MUFFINS:
Substitute 3/4 c. whole wheat flour for 1 c. v/hite
flour. Add to sifted ingredients. Increase baking
pov/der to 2-1/2 tsp.
RECIPE III. CHEESE MUFFINS :
Add 1/2 to 1 c. grated American cheese to the dry
ingredients.
RECIPE IV. BACON MUFFINS :
Cut crisp bacon into small pieces, add 1/2 c. to the
flour. Use bacon fat for shortening. Decrease sugar to
1 or 2 T.
RECIPE V. ORANGE MUFFINS :
A^^d 1 or 2 T. grated orange rind and substitute 1/2 c.
orange juice for 1/2 c. milk.
RECIPE VI. FRUIT BRAN MUFFINS:
1 c. flour 1/2 c. raisins
1/2 t. salt 1 egg
3 t. baking powder 1 c. milk
IT. sugar 2 T. molasses
2c. flaked bran 2 T. melted fat
56
QUESTIONS:
1* why should you add the fruit to the flour?
2. Why should you increase baking powder when substitut
ing whole wheat flour for white flour?
3. When should you add the cheese when you make cheese
biscuits?
4# How should you vary the muffin recipe to make bacon
muffins?
5. How should you change the plain muffin recipe to make
orange muffins?
C« How to Prepare Golden Corn Bread
RECIPE:
To. flour
1 t. salt
2-1/2 t. baking powder
2 T. sugar
3/4 c. yellow corn meal
1 egg, unbeaten
1 c. milk
2 T. melted fat
METHOD :
Sift the flour, salt, baking powder, sugar, and com
meal together. Add unbeaten egg and milk. Stir quickly
and lightly until mixed. Stir in the melted fat. Four
batter into one or two well-greased shallow pans. The
batter should not be over 3/4 inch deep. Bake in a hot
oven 400o F for 20 to 30 minutes.
QUESTIONS:
1. Why should you use the quick method in mixing 00m-
bread?
2. Why should you use more baking powder in com bread
than in muffins?
3. V/hy should you use yellow commeal in place of white?
4. Vfhy should you melt the fat and add it after the milk
is mixed with dry ingredients?
B. How to Prepare Gingerbread
RECIPE:
TJz c sugar
1/2 c. shortening
1 egg
1 c. dark'malasses
1 c. hot water
2-1/2 c. sifted flour
I-I/2 t. soda
2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
57
METHOD:
Measure sifted flour. Add spices, soda and salt.
Mix and sift together. Cream shortening and sugar.
Add beaten egg and cream well. Add molasses and mix thor
oughly. Sift in half of the flour mixture. Add hot
water alternately with remaining flour. This makes
a thin batter. Bake in well greased tin 35 minutes at
3500.
QUESTIONS:
Ï. What is the first thing to do when you begin your
gingerbread?
2. When is the best time to add your soda and spices?
3. When should you add the beaten egg?
4. Why should you add half the flour before you add
any of the hot water?
5. Why is it important to bake your gingerbread in a
moderate oven?
Eé How to Prepare Nut Bread
RECIPE:
1 egg 3 t. double action baking powder
1/e c. sugar l/8 c. chopped walnuts
1 c. whole wheat flour 1/2 c. raisins
1 c. sifted white flour 1 T. melted fat
It. salt 1 c. milk (scant)
METHOD:
Measure sifted flour, add salt and baking powder and
sift again. Add v/hole wheat flour, chopped nuts, and
raisins. Beat eggs and sugar. Add milk. Combine
ingredients and mix well. Put batter in loaf pans and
let stand 20 to 30 minutes. Bake in moderate ovenv
325° -330° about 1 hour. Bake the day before using.
QUESTIONS:
1. Why should you add nuts and raisins to the flour?
2. Why is it better to add the sugar to the eggs than to
the dry ingredients?
3. Why should you let your nut bread batter stand 20 to 30
minutes in the pan before baking?
4. Why should you bake your nut bread the day before you
slice it?
58
HEADINGS :
Baxter, Justin and Rust, 259-261; Garrell, McKay,
and Quill, 164-185; Greer, 301-311; Harris and Lacey,
74-80; Kinyon and Hopkins, 107-109, 294-297; Laitem and
Miller, 247-256.
VI. HOW TO PREPARE COOKIES
How many kinds of cookies can you make? Do you
know drop cookies can be very quickly and easily made? Have
you ever tried peanut butter cookies? Many boys and girls
prefer them to any other kind. Do you ever keep rolls of
ice box cookies in the refrigerator ready to bake in order
that you may have fresh cookies as you want them? After you
make cookies in class you may enjoy making some for a special
day as Christmas or Easter, cutting them in desired shapes
and attractively decorating them.
A. How to Prepare Oatmeal Cookies
RECIPE:
è/3‘ c. shortening l/4 t. salt
1 c. sugar 1 t. soda
1 egg 1/2 t. cinnamon
1/3 c. sour milk 1/4 t. nutmeg
I-I/2 c. siftediflour 1 c. nuts or raisins
1-1/2 c. rolled oats (quick cooking)
METHOD:
Measure sifted flour, add salt, soda, and spices.
Sift, add rolled oats, chopped nuts, and raisins. Cream
shortening, add sugar, cream well, add egg and milk.
Add other ingredients to make a stiff batter. Drop
by teaspoonfuls on greased baking sheet. Allow room
to spread. Bake in moderately hot over (375°) until
brown, (10 to 12 minutes). Remove from pan while hot.
Do not pile. Place on wire rack to cool.
59
QUESTIONS:
1. why should you add salt, soda and spices to sifted
flour before sifting flour the second time?
B.^IVhy should you add nuts and raisins to flour?
5. Why should you use soda in place of baking powder?
4* At what temperature should you bake your cookies?
5. What should you do with your cookies when:you remove
them from thë oven?
B. How to Prepare Peanut Butter Cookies
RECIPE:
1/3 c. shortening 1 egg
1/3 c. white sugar 1-1/2 c. flour
1/3 c. brovm sugar 1 t. soda
1/3 c. peanut butter It. vanilla
METHOD:
Combine ingredients in order listed. Shape dough
into small balls. Place on baking pan and flatten very
thin by pressing crisscross with fork. Bake in moderate
oven, 3500.
QUESTIONS
1. Why should you shape dough into balls?
2. How should you prevent ragged edges when you flatten
your cookies?
3. At what temperature should you bake your cookies?
4* What food nutrients do you gain from eating peanut
butter cookies?
C. How to Prepare Ice Box Cookies
RECIPE:
1/2 c* fat 1-3/4 c. flour
1/2 c. brown sugar l/S t. salt
1/2 c. white sugar I/2 t. vanilla
1 egg 1/2 c. walnuts
1/4 t. soda It. cinnamon
1/2 t. D. A. baking powder 1/4 t. nutmeg
60
METHOD:
"kix ingredients in order given using cake method.
Shape into role E inches in diameter. Chill thoroughly
in refrigerator. Slice very thin. Place on ungreased
or slightly greased pan. Bake in hot oven. This mixture
can he kept in refrigerator to slice and bake as desired.
QUESTIONS :
1. How should you mix your ingredients when you use the
cake method?
2. How much baking powder should you use if you use
quick action in place of double action?
3. Why should you chill your dough after making it in a
roll?
4. Why should you bake these cookies in a hot oven?
5. What should you do with your cookies when you remove
them from the baking sheet?
D. How to Prepare Christmas Cookies
moim:
1/2 c. shortening 1-3/4 c. sifted flour
1 c* sugar 1/2 t. salt
1 egg 1/2 t. D. A. baking powder
IT. grated lemon or orange rind or
1/2 t. vanilla
METHOD:
Measure sifted flour, add salt and baking powder.
Cream shortening, add sugar and cream together thoroughly.
Add beaten egg. Cream well and add flavoring. Add flour
mixture. Chill dough in refrigerator until very firm.
Roll thin, using only part of dough at a time. Cut into
desired shapes. Bake on cookie sheet at 3250 p. Frost
with colored icings.
QUESTIONS:
1. should you use the muffin or the cake method in mixing your
cookies?
2. Why should you chill your dough until very firm before
rolling?
3. Why is it important that you roll only part of your dough
at a time?
4. How should you add a Christmas touch to your cookies?
61
READINGS :
Baxter, Justin, and Rust, 267-269; Greer, 444-447;
Harris and Lacey, 502-505; Kinyon and Hopkins, 137, 317-321;
Laitem and Miller, 263-266*
VII. HOW TO PREPARE OAKES AND ICINGS
Can you make and ice a cake and be proud to serve it?
Do you always make the same kind? Can you vary a plain cake
recipe? Do you know how to avoid common difficulties when
making cakes? What is your basis for judging a cake to be a
really good one? After you make cakes in school you should
realize more fully how easy it is to make a light fluffy one
if you follow certain principles of baking.
A. How to Prepare Cakes in General
METHOD:
1."/Assemble utensils and ingredients.
2. Grease pans or line them with heavy waxed paper and
grease the paper very lightly.
3. Turn on oven and set control at desired temperature.
4. Measure ingredients accurately.
5. Cream shortening, add sugar and beat well. Add beaten
eggs.
--6. Alternately sift in flour and add milk, beginning and
end with flour to prevent curdling.
7. Fill pans not more than 2/3 full.
8. Bake carefully. The cake is done when it shrinks from
edge of pan.
CAUSES OF FAILURES:
TT Too much sugar causes cake to have a gummy crust and
tendency to fall.
2. Too much fat causes heavy streaks through the cake.
3. Too much flour or too little fat gives a dry, bready cake.
4. Too much baking powder affects the flavor, makes cake
too porous.
5. Too hot oven causes creaked surface. Crust forms before
cake has risen.
62
B* How to Prepare Plain Butter Cake
HECIPE:
"IT? c. butter or substitute 2 t. double action baking
1 c. sugar powder
2 eggs 1/4 t. salt
1-1/2 c. sifted flour 1/2 c. milk
1/2 t. vanilla
. Prepare pans. Measure sifted flour, return to sifter,
add salt and baking powder. Cream sugar and shortening.
Add slightly beaten eggs and beat until very creamy.
Add vanilla to milk. Alternately sift in flour and add
milk, beginning and ending with flour to prevent curdling.
Fill pans 2/3 full. Jar pan 2 or 3 times on table top
to make fine grain. Bake at 350® for 20 to 30 minutes.
QUESTIONS:
1. Why is it advisable to prepare pans before beginning
cake?
2. How many times should you sift the flour before measuring?
3. When should you add the baking powder?
4. If you use quick acting baking powder how much should
you add?
5. Why should you begin and end with flour when adding
dry ingredients and milk alternately?
6. Why is it best not to fill your pans over 2/3 full?
C. How to Vary the Butter Cake Recipe
RECIPE ^ SPICE CAKE:
Use the plain cake recipe and add 1 t. cinnamon, 1/2 t.
cloves, 1/2 t. nutmeg and I/2 c. raisins to the dry ingred
ients. Mix as plain cake.
RECIPE 11^ MARBLE CAKE:
Use the plain cake recipe. Melt 1 square chocolate
in another bowl and add half the batter and mix thoroughly.
Put batter in cake tins, alternating spoonful of white
end chocolate mixture.
63
QUESTIONS:
ï. Why should you add the spice to flour and baking powder?
S. How should you add the chocolate mixture to cake in
order to give a marble effect?
3. What kind of icing is especially nice on spice cake?
Dm Hov/ to Prepare Chocolate Cake
RECIPE:
1-3” /4 c. sifted flour
1/E t. salt
It. soda
1/2 c. shortening
1-1/4 c. sugar
METHOD:
2 eggs
2 sq. chocolate or
1/2 c. cocoa
1 t. vanilla
1 c. sour milk
Grease and flour cake pans. Measure sifted flour,
put into sifter with salt, soda, and cocoa if used. Cream
shortening, add sugar and best well. Add beaten eggs and
cream until light. Add melted chocolate, if used. Add
vanilla to milk. Alternately sift in flour and add milk.
Bake 20 to 25 minutes in a moderate oven.
QUESTIONS;
1. How many times should you sift flour before measuring?
2. When should you add the cocoa?
3. If you use chocolate when do you add that?
4. How can you be sure to get every bit of the chocolate
out of the pan in which you melted it, into the cake?
5. What will be the result if you get too much sugar in
your cake?
6. What causes heavy streaks in cakes?
7. What is the result if you should get too much baking
powder in your cake?
E. Hov7 to Prepare Double Boiler Frosting
RECIPE:
7/è c. sugar
1 egg white, unbeaten
3 T. cold water
1/8 t. cream of tartar
1/2 t. vanilla
METHOD;
Fut all ingredients except vanilla in upper part of a
quart d.ouble boiler* When water in lower part is boiling,
set upper part into it. Put enough water in lower part
to surround, upper part. Beat constantly with a rotary
beater about 7 minutes or until frosting hold.s its shape.
Avoid over cooking. Remove from fire, add flavoring and
beat until thick enough to spread on cake. Six to twelve
marshmallows cut into fourths may be added when frosting
is removed from fire.
QUESTIONS:
Ï. why is it necessary to use enough water in lower part
of double boiler to surround upper part?
B. Why should you beat frosting constantly for the full time?
3. How should you judge when your frosting is sufficiently
cooked?
4. When should you add the flavoring?
5. How long should you beat your icing after removing it
from the fire?
Ô4 Why is it desirable to add marshmallows to your frosting?
F. How to Prepare Broiled Icing
RECIPE:
4 t. melted butter
l/B c. brovm sugar
4 t. canned milk
1/2 c. shredded cocoanut
METHOD
" Mix all ingredients thoroughly. Spread on cake
entirely to the edge. Put in broiling oven 6 to 8 inches
below flame until delicately brov/ned. This will frost
one sheet cake 8 inches square.
QUESTIONS :
1. why is it desirable to use canned milk?
2. Why should you be careful to spread icing entirely to
the edge?
3. Why should you put cake in broiling oven to slightly
melt icing and brown cocoanut?
4. How far from flame should you place cake?
65
G. How to Prepare Uncooked Frosting
RECIPE;
4 T* butter
2 c. powdered sugar
1 egg yolk, if desired
It. vanilla
2 T. canned milk or cream
MBTEOB;
Cream butter, add 1/4 c. sugar. Stir in unbeaten egg
yolk and flavoring. Stir in remaining sugar, adding a
few drops of cream or milk frcm time to time as the
frosting becomes thick. Beat until creamy. Spread evenly
on cake.
VARIATIONS:
1.Add 1 square melted chocolate.
2. Use orange juice, pineapple juice or maple syrup in
place of milk.
3. Color frosting a delicate pink or green for cup cakes.
Garnish with cherries.
QUESTIONS:
1. why is it desirable to use an egg yolk in your frosting?
2. Why is it important to add only 1/4 c. sugar at first?
3. Why should you use canned milk or cream in place of
fresh milk?
4. How mayi/you vary your uncooked frosting?
H. How to Prepare Victory Icing
RECIPE:
b/4 c. light corn syrup
2 egg whites
f. g. salt
1/2 t. lemon extract
1/2 t. orange extract
METHOD:
Heat syrup just until it boils. Meanwhile beat eggs
with salt until stiff enough to hold peaks. Pour the hot
syrup slowly into beaten egg whites, beating constantly
and continuing the beating until fluffy. Blend in lemon
and orange extract.
66
QUESTIONS:
1. Why should you heat the syrup only until it boils?
2# Hov/ long should you beat the egg whites?
3. What effect would insufficient beating of the egg whites
have on your icing?
4. How could you vary the flavoring of your icing?
5. How does this recipe differ from double boiler icing?
I. How to Prepare Boiled Frosting
RECXra:
1 c. sugar
1/3 c. water
1/4 t. cream of tartar
1 egg white
1/2 t. vanilla
METHOD:
Bring sugar and water to boil, add cream of tartar#
-Boil until it spins a thread (about 2380 ) when dropped
from tip of spoon# Remove from stove. Beat egg white
quickly until stiff. Continue beating while pouring syrup
in fine stream over egg white. Add flavoring and beat
until frosting is stiff enough to spread. If too stiff,
beat in a few drops of boiling water. If too soft, set
bowl in pan of hot water over low flame. Stir with wire
Y/hip until crystals begin to form (slight scraping sound
at edge of bowl). Remove pan from water. Beat frosting
until thick enough to spread.
QUESTIONS:
1. How long should you boil your sugar and water?
2. Why should you continue beating while you pour syrup
slowly over egg whites?
3. What should you do if your icing seems too stiff?
4. %at should you do if your icing is too soft?
READINGS :
Baxter, Justin, and Rust, 266-267; Garrell, McKay,
and Quill, 185-192; Greer, 548-561; Harris and Lacey,
303-308, 492-498; Kinyon and Hopkins, 169-172, 309-317;
Laitem and Miller, 256-263.
67
VII. HOW TO PREPARE DISSERTS
What is your favorite dessert? Can you prepare it?
Can you make a good smooth custard? Do you know how to vary your
custard recipe? Have you made chocolate pudding? Did you
ever try a hello sponge? After you learn to use your school
recipes you will be able to vary your desserts more at home/
A. How to Prepare Soft Custard
RECIPE:
2 c. milk, scalded
2 - 3 eggs
1/4 c* sugar
1/8 t. salt
1/2 t. flavoring
METHOD:
Beat eggs slightly, beat in sugar and salt. Pour
hot milk over egg and sugar mixture. Cook over hot water
stirring constantly until mixture forms a coating on the
spoon. Keep water just below boiling. Add flavoring.
Serve -cold.
Custard should be the consistency of thick cream and
smooth, not curdled. If custard is cooked too long the
egg will curdle. Beat curdled custard with rotary beater
until smooth.
QUESTIONS:
1. What effect would stiffly beaten eggs have on your
custard?
2. Why should you pour hot milk over egg and sugar mixture
in place of adding egg and sugar to hot milk?
3. How should you determine when your custard is cooked?
4. IVhy should the water in the double boiler be kept under
the boiling point?
5. How should your custard look when it is cooked?
6. What might cause your custard to curdle?
7. If your custard does curdle what should you do?
68
B. How to Prepare Baked Custard
RECIPl:
" 2 0. milk, scalded 1/8 t. salt
2 - 5 eggs 1/2 t. vanilla
1/4 c. sugar f. g.
METHOD:
Beat eggs slightly. Beat in sugar, salt, and vanilla.
Stir in hot milk. Pour into baking dish or custard cups.
Place dish in pan and pour hot water nearly to top of
dish. Bake until firm in a moderate oven, 325®, 45 to 60
minutes.
The custard is sufficiently cooked when a silver knife
inserted in the center, comes out clean.
QUESTIONS:
1. wKy should you beat eggs only slightly?
2. Why is it essential that you set your custard dish in
a pan and fill the pan with hot water before placing
it in the oven?
3. At what temperature should you bake your custard? Why?
4. How should you determine when your custard is cooked?
C. Hoy/ to Vary Your Custard Recipes
RECIPE CARA^L CUSTARD:
Caramelize l/2 c. sugar. Pour into custard cups, fill
with custard mixture and bake. Chill. The caramel forms
a sauce when the custard is turned out.
RECIPE II. COCOANUT CUSTARD:
Add i/2 to 1 c. of cocoanut to soft custard or put IT.
shredded cocoanut in each cup before pouring in mixture
for baked custard.
RECIPE III. RICE CUSTARD:
Add i/2 c. cooked'rice, 1/4 c. raisins or chopped dates
to custard mixture before baking. Use 2 T. additional
sugar. Serve with cream or sweetened fruit.
69
RECIPE IV. BUTTERSCOTCH BREAD PUDPmC:
Use i/3 c. brovm sugar in place of white. Butter £
slices of bread. Cut in strips. Arrange in baking dish.
Pour custard mixture over and bake.
QUESTIONS ;
1. How should you caramelize your sugar?
2. How should caramel custard look when served?
3. How should you vary your custard to make cocoanut custard?
4. Why is it necessary to add extra sugar when you make
rice custard?
5. How should you serve rice custard?
6. What should you do to obtain the butterscotch flavor?
7. How should you make butterscotch bread pudding?
D. How to Prepare Tapioca Cream
RECIPE;
5 T ' . minute tapioca 1/3 c. sugar
2 c. hot milk 1/8 t. salt
2 eggs 1/2 t. vanilla
METHOD:
Cook tapioca in hot milk in double boiler until clear.
Mix egg yolks, sugar, and salt and add to hot mixture.
Stir frequently until mixture thickens. Cool slightly,
add flavoring and stiffly beaten egg whites. Chill and
serve with cream or fruit sauce.
QUESTIONS:
1. Why is it necessary to cook tapioca in a double boiler?
2. Why should you mix yolks with sugar and salt before
' adding them to milk?
3. Why is it best not to add flavoring until tapioca is
cooked?
4. Why should you add beaten whites after tapioca is cooked?
5. How should you serve tapioca?
E. How to Prepare Chocolate Pudding
RECIPE:
5~c. milk 1/4 c. cornstarch
3 eggs 6 T. cocoa
I-1/3 c. sugar spk. salt
1/4 c. flour 1 t. vanilla
70
METHOD;
Mix dry ingredients, add milk slowly and mix well.
Cook in double boiler until thickened. Stir a portion of
hot mixture in to beaten eggs. Then return chocolate
and egg mixture to double boiler and cook E minutes longer
Add vanilla. Cool and serve with cream.
1. why should you always mix the sugar with' the other
dry ingredients when making a pudding?
2. Why is it important to cook the pudding in a double
boiler?
3. Why should you stir a portion of hot mixture into
beaten eggs before adding beaten eggs to double
boiler?
4. How should you serve your chocolate pudding?
F. How to Prepare Orange Sponge
RECIPE:
2 T. gelatin 1 c. orange juice
1/2 c. cold water l/2 c. lemon juice
1-1/2 0. boiling water 1 c. sugar
METHOD :
Soak gelatin in cold water 5 minutes. Dissolve
in boiling water. Add sugar and stir until it is
dissolved. Add orange and lemon juice. When orange
jelly begins to thicken, beat with rotary beater until
it is foamy. Fold in 2 stiffly beaten whites. Add more
sugar if desired. Chill* Finely cut fruit may be added
after egg whites are added.
One half pint cream may be whipped and added in place
of egg whites to make orange Bavarian: dream.
Q.HESTIONS;
1. Why should you soak gelatin in cold water before dis
solving it?
2. Why is it important for you to stir hot mixture until
sugar is dissolved?
3. When should you beat jelly?
4. How should you vary your recipe in order to make orange
Bavarian pream?
READINGS:
Baxter, Justin, and Rust, 261-264; Garre11, McKay,
and quill, 141-145; Greer, 311-319; Harris and Lacey,
512-527; Kinyon and Hopkins 135-138; Laitern and Miller,
207t216.
71
CHAPTER 71
HOW TO . PLAN AND SERVE COMPLETE MEALS
Would you like to understand better the meaning of a
well balanced meal? Why has your mother perhaps warned you
many times to select a balanced lunch in the school cafeteria?
What groups or classes of foods should you include when plan
ning a meal? Why do you need these various groups? Have you
ever noticed how much more you enjoy your meals when the table
is well set and the meal is carefully served? After you have
planned and prepared some menus you will perhaps realize more
fully the importance of variety in color and texture as well
as variety in the foods.
I. HOW TO PLAN COMPLETE MEAIE
Did you ever realize why a very simple meal sometimes
seems more satisfying than one more elaborate? What should
a meal include to be complete? How should you add variety
to your menu to make it more interesting? After you have
planned and prepared several complete meals you will realize
more fully the importance of variety.
73
A. Hoy/ to Plan a Nourishing Breakfast
ACTIVITIES:
1. Plan a well balanced breakfast for your family including
a cereal. Tell why you included each food.
2. Plan a well balanced breakfast.without cereal. Tell
what foods you substituted for cereal.
3. Keep a record of the breakfasts you eat for a week and
check them for necessary food value.
QUESTIONS :
1. What type breakfast should you eat in order to feel your
best throughout the day?
2. Why should you begin your breakfast with fruit?
3. Why should you eat a carbohydrate food?
4. How should you assure yourself of plenty of vitamin C?
5. Why do you think it is important to include milk in your
breakfast?
6. What food should you use in order to include plenty
of calcium?
7. Why should you include plenty of calcium?
B. How to Plan a Nourishing Ltmohèon
ACTIVITIES;
1. Keep a record of your luncheons which you select for a
week at the school cafeteria. See if these comply with
the recommendations which the government make in regard
to selecting your daily food from the «Sever Basic
Food Groups^.
2. Plan two well balanced home luncheons. Tell why you
consider them well balanced.
3. Prepare and pack your school lunch for a week. Plan
and prepare it so it will be balanced and satisfying.
Tell what types of food you shbuld include in a packed
lunch.
QUESTIONS:
1. What classes of foods should your cafeteria lunch include?
2. How can your packed lunch include the same groups?
74
3. How should you use the "Seven Basic Food Chart"
the government recommends?
4. What should determine the type luncheon you plan to
serve at home? .
5. Why should you be careful to include foods rich in
vitamins?
6. If you did not know the value of different foods,
how could you plan your luncheons in order to be reas
onably sure you were getting a balanced diet?
7. Which foods should you eat to promote growth?
8. Which foods should you eat for energy?
9. How much milk should you use a day? Why?
10. Why should you select foods rich in iron?
C. How to Make Your Meal Interesting
ACTIVITIES :
1. Plan two dinner menus. Include all of the classes
of foods in each menu. Keep your menus simple but
1include interesting combinations of flavors, textures,
and colors.
S. Compare the cost of your meals.
3. Bring colored pictures of meals from magazines. Be
ready to tell which you think look most appealing and
why you think they do.
QUESTIONS;
1. Why should you include variety in your meals?
2. Why should you vary the textures of the foods in your
menus?
3. How should you bring out the flavor of your main dish?
4. Why should you choose a mild flavored vegetable to
serve with chicken?
5. How can you add interest to your meal through variety
in color?
READINGS :
Baxter, Justin, and Rust, 199-203, 238-241, Garrell,
McKay and Quill, 3-53, 393-423; Greer, 1-7, 221-232,
327-337; Harris and Lacey, 35-41, 181-186, 244-251; Kenyon
and Hopkins, 1-146; Laitern and Miller, 102-121, 141-143,
185-187; Van Buzer, 85-102.
75
II. HOW TO SERVE COMPLETE MEALS
Why do you enjoy having guests for a meal? Is it because
you take special care in setting the table, or is it because
the meal is served a bit more carefully? Did you ever stop to
think that perhaps you enjoy guests at a meal because you are
more careful about^your manners at that time? If you are
careful about your manners when there are no guests, you will
use good manners automatically when there are guests or when
you are away from home.
A. How to Set the Table
ACTIVITIES;
1. Bring several pictures from magazines showing different
types of table settings?
E. Select one of your luncheon menus. Draw a diagram show
ing how you should set the table for that particular
meal.
3. Set the table at home for dinner each evening for a
week. Bring any questions vhich you may have to class.
QUESTIONS :
1. How should you determine %he type cloth to use for your
table?
E. When should you use a silence cloth?
3. Hov/ should you arrange your centerpiece of flowers?
4. How much space should you allow for each cover or person?
5. How should you decide, on the pices of silver to use at
your table?
6. What order should you use in placing your silver?
7. Where should you place your brêad and butter knife?
8. How far from the edge of the table should you place your
silver?
76
9. Where should you place the serving silver?
10. Where should you place your napkin?
11. Where should you place your water?glass and your milk or
tea glass?
IS. How should you decide which dishes to use?
13. Should you include the cups and saucers when you put
the dishes at each cover?
14. Where should you place the salts and peppers?
15. Where should you place the cream and sugar?
How to Serve the Meal
ACTIVITIES ;
1. Plan in detail the service for the luncheon menu
you made in your last unit?
S. Prepare the menu at home and practice the serving?
3. Plan a meal which will require similiar table service.
See if you can discover any way of improving your
service over your previous meal.
4. Bring any questions to class for discussion.
QUESTIONS;
1.what special precautions should you take to serve hot
food hot and cold food cold?
2. When should you fill the water glasses?
3. When should you place the bread, butter, sweets, and
other cold foods on the table?
4. Where should you place the hot foods?
5. How should you plan the serving of the beverage?
6. At which side of the plate should you place the cups
and saucers if you serve them from the kitchen?
7. Where should you place the coffee server and the cups
and saucers if the cups and saucers are to be filled
at the table?
8. Should the food be passed to the right or to the left?
9. Should you help yourself to food before you start to
pass it?
10. When should you remove the luncheon and salad plates?
11. From which side and with which hand should you remove
the plates?
12. When should you crumb the table?
13. If you serve the dessert from the kitchen, with which
hand and at which side of the person should you serve it?
77
14. If you should act as hostess and serve the dessert at
the taDie, to whom should you pass the first plate?
Id. How should you refill cups and glasses?
16. If you should act as hostess how and when should you
leave the table?
C. How to Practice Good Table Manners
ACTiyiTI^:
1. List the table manners which you feel you use correctly.
Tell how they help you to feel at ease among people.
2. Make a list of the table manners of which you feel a
need for improvement.
QUESTIONS:
1. How should you acquire good table manners?
2. How should you groom and dress yourself for a meal?
3. Why should you be punctual at meals?
4. Hoy/ should you take your place at the table?
5. How should you set when at the table?
- -6. How should you use your hapkin during the meal?
7. When should you begin eating each course?
8. What should you do when in doubt as to which piede
of silver to use?
9. When should you use a spoon in place of a fork?
10. Where should you place your used silver when not in
use?
11. How should you use the spoon for your beverage?
12. How should you use your soup spoon?
13. Is it ever permissable to drink soup?
14* What portion of your slice of bread should you butter
at one time?
15. Should you cut hot rolls or biscuits with a knife?
16. What type foods should you eat with your fingers?
17. How many bites of meat should you cut at one time?
18. What responsibility should you assume for passing food
or for helping with the conversation?
19. Should you ever use your handkerchief at the table?
20. Should you ever talk if you have food in your mouth?
21. What should you do if you should have an accident at
the table?
22. What determines ,how you should leave your napkin at the
end of the meal?
23. If it is necessary to leave the table early, how should
you do it?
78
RSADIiœiS:
Allen and Briggs, 59-72; Baxter, Justin, and Rust,
227-238, 269-276; Garrell, McKay, and Quill, 64-85, 343-363;
Greer, 104-141, 337-343; Harris and Laoey, 96-138; Laitem
and Miller, 269-286; Reid, 117-141; Van Duzer, 512-520.
CHAPTER VII
HOW TO MARKET AND STORE FOOD
What do you consider when you select a head of lettuce
or a bunch of celery at your grocer’s? Are you considerate
of the food which you handle, but do not buy, or do you give
the grocer reason to ask you not to bruise the tomatoes? Can
you select^peaches'Which you are nearly sure will be sweet
and juicy? If you have made a wise selection of berries for
your next breakfast, do you know the best method of storing
them over night? Selecting and caring for foods properly is
as necessary as preparing tempting dishes.
I. HOW TO BUY AND CARS FOR PERISHABLE FOODS
ACTIVITIES:
1♦ Make a budget of your family’s food expenditures and
see if you are spending the proper amount for fresh
fruits and vegetables?
2. Make a list of the fruits and vegetables which you eat
over a period of a week and check the food value
obtained with your body requirements. Can you improve
your diet by increasing the variety?
3. Inquire from your grocer what perishable foods may be
purchased by grades.
QUESTIONS:
1. How should you determine the amount of perishable foods
to purchase?
2. Which perishable foods may be purchased by grade?
80
3* Why should you usually purchase meat not over £4 hours
before it is to be used?
4. In which part of the refrigerator should you store meat?
5. Which should you pay most for pasteurized or certified
milk? Why?
6. How should you care for milk in the home?
7. Is skim milk ever a wise buy? ?sfhy?
8. How can you help to keep the price of milk down?
9. How should you determine fresh eggs from those not fresh?
10. On what basis are eggs graded?
11. Does size determine the quality of an egg?
12. Why should you buy fruits and vegetables in season?
13. How can you determine fresh vegetables from those picked
24 hours or longer?
14. How should you store most vegetables?
15. Does size determine the quality of most fruit?
16. How should you store such fruit as apples and peaches?
17. What should you watch for in buying berries?
18. How should you store berries?
19. When is it advisable to purchase frozen fruits and
vegetables?
II. HOW TO BUY AND STORE STAPLES
ACTiyiTEEB:
1. Make a list of the staple groceries you will need at
home for the coming week. Go to the grocery with your
mother and help her shop.
2. Examine packages of cereal of the same brand but dif
ferent sizes and compare the price per ounce.
3. Examine the labels on canned foods and be ready to tell
the class which statements were of help to your in
shopping.
4. Write a label for several different types of food
which you feel would give the information desirable
about the product.
QUESTIONS :
1. For economy should you buy cereal ready to eat or that
which must be cooked? -
2. When should you buy small packages of cereal or flour?
3. Should you buy a highly milled product, or a whole grain
cereal if you are interested in getting as muc# food
value as possible for your money?
81
4. What information should you seek from labels?
5. What information should you seek from advertisements
in newspapers?
6. What is the advantage of buying fruits and vegetables
in glass containers in place of tin?
7. How should you protect yourself from buying impure
foods?
8. How can you determine when food has been pe^ssed by the
Pure Food Act?
9. To what''* extent is "it'^safe ■ to rely on the Pure Food Act?
10* In what type cupboard should you store packaged foods?
11* How should you-Store canned foods?
READINGS :
Baxter, Justin, and Rust, 276-286; Garrell, McK#" and
Quill, 280-321; Greer, 273-280; Harris and Lacey, 159-180;
Kenyon and Hopkins, 228-235*
CHAPTER VIII
HOW TO LEAVE YOUR LABORATORY AT
THE END OF THE SEMESTER
How do you like to enter a kitchen which gives an untidy
appearance? Do you prefer working in your kitchen at home after
it has had a thorough cleaning? Have you ever discovered how
much more rapidly you can do up your work if your kitchen is
really clean? How would you like to have begun work the first
of the semester in an untidy poorly kept laboratory? Why does
your mother clean house in the spring and call it "Spring House
Cleaning"? How can you apply it to the laboratory?
I. HOW TO LEAVE YOUR EQUIPMENT AND UTENSILS
ACTIVITIES:
1. Üîém your cupboards by washing the drawers, shelves and
woodwork. Inspect and replace all equipment in proper
place.
2. Clean your stove thoroughly.
3. Clean your garbage can, sink, and all tiling.
QUESTIONS:
1. How should you wash your cupboards so they will not be
streaked but clean and glossy?
2. What should you use to scour your pans?
3. What special cleaning should you give your stove?
4. How should you clean your garbage cans?
5. What is the best way for your to clean your tiling and
sink?
83
II* HOW TO LEAVE TOUR REFRIGERATOR AND SUPPLY UNITS
ACTIVITIES;
1. Completely empty and thoroughly wash the refrigerator*
S. Dispose of food supplies which should not be kept through
the summer* Carefully wash and dry food supply, cup
boards and replace staple foods*
3* Check all extra equipment, scouring any which needs to
be scoured and return to well washed cupboards*
QUESTIONS ;
1* How should you clean your refrigerator?
2. What type foods should not be left in the cupboards
during the summer?
3* What care should you give the general storage units?
4* Why is it necessary to scour much of the extra equip
ment?
5* What general cleaning do you think should be given at
the end of the first semester? Why?
CHAPTER 1%
SUGGESTIONS TO THE TEACHERS ON THE
USE OF THIS COURSE
In summarizing the material of the course, the writer
lays no claim to havng completely covered the ground. Any
competent instructor can continue to add units, if the need
should arise. There have been more lesson plans included in
the course than can be used in one semester. These extra plans
will give the possibility of selection in order that the course
may best fit the needs of the group.
It is important, in planning for the course, that the
teacher lay special emphasis upon scrupulous cleanliness and
neat methods of work. The fundamentals of personal hygiene,
including their practical applicatbn to healthful living, can
not be given too much attention. Ideas of sharing activities,
having a definite plan for cooperation, having goals for the
group, and v/orking on a democratic basis, are all very import
ant points to consider. The attitude of adventure is of value
to the pupils but it must be guided by a teacher who also likes
adventure. Because of the pupils’ lack of previous training,
the teachertmust give close supervision to the class. The
pupils must gain some feeling of success and must feel that
85
the satisfying results are largely because of their own
efforts.
It is necessary that the teacher recognize the influence
of the environment in which the pupils live. She should make
it a point to familiarize herself with the homes and community
conditions of her classes. The writer suggests that in local
ities where there are children of foreign nationalities they
may be permitted to irepare one of their favorite dishes oc
casionally for the class. By this method these children enjoy
the feeling of accomplishment and satisfaction in the group.
A nev/ teacher should familiarize herself with the lab
oratory before she attempts to begin any laboratory activities.
She should classify the utensils and supplies and carefully
consider the spacing and arranging of shelves to fit the arti
cles. Organizing the details is a major first step. She must
decide where the aprons and recipe boxes are to be kept and how
they are to be marked. She must check the number of towels and
pot holders available and if more are needed, arrange for ob
taining them. The teacher must decide on the most practical
method of laundering them. In most schools it is essential
that each class wash and hang up their tov/els when they have
finished. If laundry tubs are available it may be more con
venient for each class to wash the towels from the previous
class and leqve their own towels soaking for the next class to
wash. Special towel monitors should be appointed in this case
86
and perhaps a hand vacuum washer obtained. Suitable drying
cupboards must of course be available if the towels are to be
washed in class. It is desirable to make a list of general
duties that can be taken care of by student monitors. The
pupils enjoy having definite general duties as they have a
feeling of importance when they know they are making a contri
bution to the class as a whole. Monitors should be rotated at
regular intervals, perhaps every two v/eeks. This gives more
of the class a chance to participate.
A n e v iT teacher must also decide when and where she will
shop for here groceries. It might be advisable for her to keep
a chart of amounts of perishable foods which she believes
necessary to buy and later check the results. The chart should ,
be of value if kept for future reference.
Moving pictures should be used occasionally which are
on the level of the students comprehension. These pictures
should bring out points which need emphasis and should show
the results of certain behavior. They stir the imagination and
are often quite effective in the formation of desirable attitudes.
It is wise to encourage the students to work on projects
which engage their whole hearted interest and which are aimed at
a definite desired goal. These projects should provide the
pupils with opportunities to enjoy the companionship of other
children during the process, and the satisfaction of accomplish
ment when the activity has been completed. The teacher will
87
find it effective to give school credit for food preparation
in the home. The school credit stimulates the pupil to further
activity.
The whole problem of developing standards is important
and must result from experience and constant evaluation of
results. This is a slow process and no matter how the teacher
might like to have the standards of the class change rapidly,
she must realize that the child is gaining a combination of
experiences. The results must be evaluated in terms of the
degree of cooperativeness shown and the amount of tolerance
acquired as well as the satisfaction gained in successfully
completing an activity.
RESERVE BOOK LIST
RESERVE BOOK LIST
Allen, Betty, and Briggs, Mitchell P., Behave Yourself.
Chicago: J. B. Lippincott Co., lèS¥.
Baxter, Laura, Justin, Margaret M., and Rust, Lucile 0.,
Sharing Home Life. Chicago: J. B. Lippincott Co., 1940.
Crisp, Katharine B., Health For You:^. Chicago: J. B. Lippincott
Co., 1944.
Garrell, Faith L., McKay, Jughina, and Quill, Frances, Food
and Family Living. Chicago: J. B. Lippincott Co., ï'942.
Greer, Garlotta G., Foods and Home Making. New York: Allyn
and Bacon, 1938.
Harris, Jessie V/. and Lacey, Elizabeth, Everyday Foods.
Boston: Houghton Mifflin Co., 194T%
Kinyon, Kate W., and Hopkins, L. Thomas, Junior Foods.
Chicago: Benj. H. Sanborn Co., 19411
Laitem, Helen H., Miller, Frances S., Experiences in Homemaking.
Boston: Ginn and Co., 1941.
Reid, Lillian N., Personality and Etiquette. Boston: Little.
Brown and Company, 1940.
Van Buzer, Adelaide L., Andrix, Edna M., Bobenmyer, Ethelwyn L.,
Hawkins, E. Maud, Hemmnersbaugh, Mary E., and Page, Elsa
P., The Girls Daily Life. Chicago: J. B. Lippincott Co.,
1944.

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Asset Metadata

Creator Derryberry, Carolyn Murrish (author)

Core Title A seventh grade foods course

Contributor Digitized by ProQuest (provenance)

Degree Master of Science

Publisher University of Southern California (original), University of Southern California. Libraries (digital)

Tag Education,Health and Environmental Sciences,OAI-PMH Harvest

Format application/pdf (imt)

Language English

Permanent Link (DOI) https://doi.org/10.25549/usctheses-c37-211654

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Rights Derryberry, Carolyn Murrish

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Source University of Southern California (contributing entity), University of Southern California Dissertations and Theses (collection)

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