School and Home Cooking Part 95

Plan [Footnote 135: See Footnote 72.] menus for the sick and for the convalescent. Prepare the foods and arrange them on trays.

LESSON CLXXV

REVIEW--MEAL COOKING

MENU

Cream of Potato Soup Croutons Baked Custard

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CLXXVI

HOME PROJECTS [Footnote 136: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--Can fruit or vegetables, or make marmalades, jellies, etc. If possible, select the fruits or vegetables at market.

SUGGESTED AIMS: (1) To compare home-canned and factory-canned products.

Determine the difference in cost per pint or quart. Compare the difference in flavor and appearance.

(2) To compare the yield of fruit made into jam or conserve and jelly.

Note the weight of the fruit, sugar, and other ingredients before preserving. How many gla.s.ses of jam or conserve does each five pounds of material yield? State the advantages of preparing jelly from fruit and of preparing jam or conserve.

DIVISION EIGHTEEN

SUPPLEMENTARY

LESSON I

THANKSGIVING SAUCE

CRANBERRY SAUCE

1 quart (1 pound) cranberries 2 cupfuls water 2 cupfuls sugar Salt

Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool.

CRANBERRY "JELLY"

1 quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Salt

Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water.

Set aside to cool and stiffen.

QUESTIONS

Give a practical method of was.h.i.+ng cranberries. How does Cranberry Sauce differ from Cranberry Jelly? If you desired to make _clear_ Cranberry Jelly what change would you make in the method given above?

LESSON II

THANKSGIVING DESSERTS

PLUM PUDDING

2 cupfuls soft bread crumbs 1/4 teaspoonful baking soda 2 teaspoonfuls baking powder 1/8 teaspoonful cloves 1/2 teaspoonful cinnamon 1/4 teaspoonful salt 1/2 cupful suet 1/2 cupful mola.s.ses 1 egg 3/4 cupful milk 1/2 cupful currants 1/2 cupful raisins

To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as directed previously, and sprinkled with flour. Mix the ingredients in the order given. Steam in an oiled pudding mold for at least 2 hours. Serve with Hard Sauce I or II, Yellow Sauce, or Vanilla Sauce.

VEGETABLE PLUM PUDDING

2 cupfuls flour 1 pound seeded raisins 1 cupful potatoes 1 cupful carrots 1 cupful sugar 1 teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful cold water 1 cupful suet 2 oranges--juice and grated rind 1 lemon--juice and grated rind

Mix the flour and raisins. Put the potatoes, carrots, and suet through a food chopper. Mix the baking soda and water. Combine these three mixtures.

Then add the remaining ingredients. Turn into a greased mold and steam three hours. Serve hot with Lemon Sauce or with Hard or Yellow Sauce.

HARD SAUCE II

3/4 cupful brown sugar 1/3 cupful b.u.t.ter 2 tablespoonfuls cream or milk 1 teaspoonful vanilla _or_ 1 teaspoonful lemon juice and 1/2 teaspoonful vanilla

Cream the b.u.t.ter, add the sugar gradually, and mix thoroughly. Add the cream or milk gradually. Add the flavoring. Chill; serve over hot puddings.

YELLOW SAUCE

2 eggs 1/2 cupful powdered sugar 1 tablespoonful milk or cream 1/2 teaspoonful vanilla Salt

Separate the eggs; beat the whites until they are stiff and dry. Add the yolks and continue beating until the mixture is very light. Then add the powdered sugar and beat again. Continue beating and add the milk or cream gradually; finally add the vanilla and salt. Serve at once over hot puddings.

CRANBERRY FRAPPE

1 quart (1 pound) cranberries 2 1/2 cupfuls sugar 4 cupfuls water Juice 1 large lemon Salt