Library nh OF THE University of North Carolina This book was presented by Hever ca ® tune WS) eet "A + j ri | 23 ae : i fi ay ¥ Stern, Pa te rag Wik pi an ; aes Be January, 1924 Extension Circular 140 FIVE LESSONS IN |) PREPARATION OF FOOD NORTH CAROLINA HOME DEMONSTRATION CLUB GIRLS CORNELIA C. MORRIS FIRST YEAR mag iki STATE COLLEGE OF AGRICULTURE AND ENGINEERING U. S. DEPARTMENT OF AGRICULTURE AND N. C. DEPARTMENT OF AGRICULTURE, CO-OPERATING Cooperative Extension Work in Agriculture and Home Economics N. C. AGRICULTURAL EXTENSION SERVICE B. W. KILGORE, Director RALEIGH —— ee ____ DISTRIBLTED IN FURTHERANCE OF THE ACTS OF CONGRESS OF MAY 8 AND JUNE 30, 1914 FOREWORD Food work for North Carolina Home Demonstration club girls is comprised in twenty lessons, and covers a period of four years. This pamphlet contains five lessons in food preparation for first-year club girls. Mrs. Cornelia C. Morris, Food Specialist, has arranged these to embrace the nutritive value as well as the preparation of foods. The second, third, and fourth year work will appear in other pamphlets. Jane 8. McKimmon, State Home Demonstration Agent. FIRST YEAR Lesson 1: Abbreviations. Lesson 2: Milk and Eggs. Measurements. Lesson 3: Cereals. Food Groups. Lesson 4: Vegetables. Methods of Cooking. Lesson 5: Biscuits. SECOND YEAR . Lesson 1: Muffins—Corn Bread. Lesson 4: Sugar. Lesson 2: Beverages. Lesson 5: Salads. Lesson 3: Custards. THIRD YEAR Lesson 1: Milk Dishes. Lesson 3: Chicken. Lesson 2: Vegetables. FOURTH YEAR Lesson 1: Meats. Lesson 3: Table Service. Lesson 2: Yeast Bread. fP/2 976 _ FIVE LESSONS IN PREPARATION OF FOOD FOR NORTH CAROLINA HOME DEMONSTRATION CLUB GIRLS Club girls are presented with certificates in food work when they have completed the 16 lessons in food preparation and lessons one, two, three and four in food preservation.. They should understand the classifica- tion of foods and the general rules for preparing them. They should be able to make out simple menus and to prepare and serve appetizing meals. LESSON 1 ~ If we are to have success in food preparation we must read directions carefully and measure ingredients accurately. A note book should be kept for reference and to assist the agent in determining grades. Time will be saved if abbreviations are used in taking notes. All measurements are level. ABBREVIATIONS T. stands for tablespoon. t. stands for teaspoon. ec. stands for cup. pt. stands for pint. qt. stands for quart. oz. stands for ounce. lb. stands for pound. WEIGHTS AND MEASURES outs Sse D2 4 T. Ssle4nes OC: = le Dts Dob. crnyenhe S= Al COVA Om eli l di LOZ. Ye, Unione: =o ab Moy; Oo (ou upereny == sillier De Alene sal day Gy cop ianveenl, Sisk Moe AP CalOURee seek Ds If food is well prepared and attractively served it is more easily digested. Fried foods are hard to digest and for that reason it 18 best to employ other methods of cooking, as: broiling, baking, stewing, roasting, steaming and boiling. Broiling is cooking over live coals or over direct heat. Baking is done in an oven. The food is entirely surrounded by dry heat. Stewing is cooking in water below the boiling point. Very little water is used. 4 N. C. AcricuLturRAL ExtTENsIoN SERVICE Roasting is very much the same as baking, only a small amount of water is sometimes added. Steaming is cooking over steam. Boiling is cooking in water at the boiling point, 212° F. Since our:bodies cannot grow and keep well unless we have the right kind of food we must find out just what food is needed and what each different food is used for. We divide food into classes, according to the work it does. \If it builds bone we put it in one class; if it builds flesh we put it in another class. Other foods keep us warm and give us energy. There are five of these classes of foods and they are called: water, mineral matter, pro- tein, fats and carbohydrates. Water is needed to carry off waste and to keep the body in good con- dition. Mineral matter builds bones and teeth, and we get it from such foods as milk, fruits and vegetables. Protein builds flesh and is supplied by milk, eggs, peas, beans, cereals, lean meat and fish. Protein foods also help to keep us warm. Fats give heat and energy and we get them from butter, fat meats, oils, nuts and cream. Carbohydrates are the sugars and starches, and we get them in bread, cereals, potatoes and sugar. In addition to the five classes of foods there are important substances called vitamines. Vitamines protect our bodies from disease and pro- mote growth. We speak of certain foods as protective foods because they contain vitamines. Vitamines are found in dairy products, leafy vegetables, egg yolks, cereals, and fruits. In reviewing the classes of foods one food stands out beyond all others and that food is milk, for it contains water, mineral matter, protein, fats, carbohydrates and vitamines. LESSON 2 . Every child should have a quart of milk every day, for milk is the best food for the proper growth and development of children. Milk builds bone and flesh and helps to keep us warm. It gives us energy and helps our bodies to grow. Milk may be used as a drink or it may be made into palatable, health- ful dishes. Even those persons who do not like the taste of milk like it when it is served in soups, sauces, custards and ice cream. Our first lesson in the preparation of milk dishes will be the making of white sauce, as this is the foundation for all cream soups and creamed dishes. Lessons IN PREPARATION or Foop e a WHITE SAUCE 1b, nanvllke Peers Out 1-4 t. salt 2. Ds butter Melt the butter in a saucepan, add flour and stir until smooth. Add hot milk slowly, place in double boiler and. stir constantly until the mixture thickens. This amount will cover two cups of cooked vegetables, fish, or meat. Vegetables to be served with white sauce should be cooked in boiling salted water, drained and covered with the sauce. Asparagus, onions, potatoes, green peas, carrots, cabbage, and salisfy are good examples of vegetables to be served with white sauce. Aspara- gus is more attractive if it is arranged on slices of toast and then covered with the sauce. Potatoes should be cut into cubes. Green peas are frequently served in timbales or in cubes of bread hol- lowed out and toasted. Left-over chicken or fish can be cut into small pieces and re-heated in white sauce, making a delicious supper dish. Hard cooked eggs, oysters, sweet breads and chipped beef are sug- gested as good supper or luncheon dishes when combined with white sauce. . White sauce is the foundation of cream soups and purees. Cream soups depend entirely on the sauce for thickening, and more flour must be used. ; Purees are partially thickened by the starch in the vegetables. ‘The flour “binds” the mixture in purees. CREAM OF TOMATO SOUP 1 can tomatoes 1-4 ec. butter 1 qt. milk ieeesallt 1-3 c. flour 1-4 t. soda 1-8 t. cayenne pepper Cook tomatoes in covered saucepan until soft. Press through a colan- der and add soda to neutralize the acid. Make a white sauce of the flour, butter, milk, and seasonings, and place on back of range in double boiler. When ready to serve add the hot tomato juice slowly to the white sauce, stirring constantly. Serve at once as the soup will curdle if it is re- heated. PoTato PUREE 1 ec. cooked, mashed potatoes 1 T. butter 1 qt. milk 2 t. salt ee LOU 1 T. chopped onion 1-8 t. pepper Heat the milk in a double boiler with the onion. Add one-half of the milk to the mashed potatoes, beat thoroughly and re-heat in double boiler. Make a white sauce of the remainder of the milk and the other 6 N. C..AcricuLturRAL ExtTEnsion: SERVICE ingredients and combine with the potato mixture. Cook in double boiler — for ten minutes. Strain and serve with bits of parsley. Note the difference in the amount of flour used in the tomato soup and -in the puree. The potatoes in the puree furnish a large amount of starch, so very little flour is needed for thickening. EGGS are more easily digested if they are cooked below the boiling point, as boiling toughens the albumin. There are numerous ways of cooking eggs that are healthful and wholesome. Frying is the poorest method of preparing them as the high temperature renders them tough and indigestible. Sort CookEep Eas Have a saucepan nearly full of boiling water. Add eggs carefully and remove pan to back of stove, where water cannot boil. For very soft ege's let stand 5 minutes; medium, 8 to 10 minutes. Harp Cookep Hees Follow above directions, allowing eggs to stand 30 minutes, being careful to keep water just below the boiling point. The shells are more easily removed if eggs are plunged into cold water after they are taken from the fire. SCRAMBLED Hacs 4 eggs 1-8 t. pepper 1 t. salt 1-2 c. milk 1 T. butter Beat eggs, add milk and seasonings. Pour into hot pan in which the butter has been melted. Stir constantly until the mixture is of the right consistency. In serving scrambled eggs, several slices of crisp breakfast bacon will make the dish more appetizing. LESSON 3 Cereals give us heat and energy and are valuable foods. On account of the starch which they contain a high temperature is required in order that they may be easily digested. Cereals should never be cooked less than two hours, and longer cooking improves them. The fireless cooker solves the problem for breakfast, as the cereal can be put into it the night before and is easily re-heated next morning. OATMEAL IN FIRELESS COOKER 6 c. water Zipt. 2 c. oatmeal Add oatmeal gradually to boiling salted water, cook rapidly for 10 minutes, stirring constantly. Place in fireless cooker overnight. Re- heat by placing cooker in a pan of hot water over the fire. Rice Add 1 ¢. rice to 6 ¢. boiling water to which has been added 2 t. salt. Cook until tender. Pour into colander and drain thoroughly. Place in warm oven to allow moisture to escape. Lessons IN PrEeparATION oF Foop aL Hominy Ga Srics 2 t. salt . 4c. water Wash grits and add slowly to boiling, salted water. Cook 10 minutes, then place in double boiler and cook 2 hours. Stir to prevent lumping. LESSON 4 Vegetables furnish valuable mineral salts and are good body regulat- ing foods. Green leafy vegetables should be used in the diet every day, both cooked and raw. Raw cabbage made into cole slaw is a good vege- table to be served when lettuce, celery, and tomatoes are hard to obtain. (Salad vegetables will be taken up in second year cooking, Lesson 5.) In selecting vegetables to cook see that they are young, tender and fresh. Wash them in cold water and if they are wilted let them stand in water until freshened. Cook in boiling salted water, using one teaspoon salt to each quart of water. Potatoes are valued chiefly for the starch which they contain, but are too bulky to give sufficient nourishment unless served with some protein food. BorLep POTATOES Wash, scrub, and pare potatoes and put in cold water. Drop in boil- ing salted water and cook until tender (about 30 minutes). Drain off every drop of water and put uncovered vessel on back of stove, shaking gently to make them as mealy as possible and allow steam to escape. MASHED PoTATOES Mash potatoes in the kettle in which they were boiled, using a wire masher. To 1 pint of potatoes add 1 tablespoonful butter, one-half tea- spoonful salt, a little pepper, and hot milk to moisten. Beat until creamy and free from lumps. Pile lightly in a hot dish and serve. FRENCH FRIED POPATOES Wash and pare potatoes, cut in eighths lengthwise and soak one hour in cold water. Take from water, dry between towels and fry in deep fat. Drain on brown paper and sprinkle with salt. Care must be taken that fat is not too hot, as potatoes must be cooked ~ as well as browned. ' CABBAGE Cut into quarters and let stand for half an hour in cold water to which a tablespoonful of vinegar has been added. ‘This will draw out any insects that may be hidden in the leaves. Remove cabbage from water, rinse and cut into slices. Cook in boiling salted water in an uncovered vessel until tender, drain in a colander. Put into a.chepping bowl, add ~ seasonings of butter, salt, and pepper and cut in small pieces. It may be 8 N. C. AcricuLtturaL Extension SERVICE re served with a white sauce or scalloped (using cracker crumbs and but- — ter) and baked. If fat salt pork is desired, cook with the cabbage. BEETS Select small tender beets. Wash carefully. Do not break skin or roots. Cook until tender in boiling salted water. Drain and cover with { cold water and rub off the skin. Serve with butter, salt, and pepper. # Vinegar may be added if desired. a LESSON 5 It is not hard to make light, flaky, digestible biscuit if good ingredi- ents are used and’ ‘tlhe work is done deftly and quickly. The dough should be handletk as little as possible and the biscuit should be cooked immediately in a hot oven. . ' Bakine Powper. Biscuits 2°. flours aur 3-4 ¢. milk 4 t. baking powder 2 T. lard ie salt Mix dry ingredients and sift twice; work in lard with tips of fin- gers; add gradually the liquid, mixing with knife or spoon to a soft dough. Place on floured board, pat and roll lightly to one-half inch in thickness; cut out and baké in hot oven. 4 BUTTERMILK BISCUITS et i 2a. tour 1-4 t. soda da tsaley 3 T. shortening 1-2 to 2-3-¢. buttermill 1 t. baking powder Remit Mix as in Baking Powder Biscuit. ; Photomount Pamphlet Binder ¢ Gaylord Bros. Makers Syracuse, N. Y. PAT. JAN 21, 1908 FOR USE ONLY IN THE NORTH CAROLINA COLLECTION F N.C. AT CHAPEL HILL TTT 49313296 XEROX/67683