Fats - Heat And Energy Storers

Preparation Of Doughnuts

When selecting a recipe for doughnuts choose one that calls for a little shortening only - as fat soaks fat. If the recipe calls for several eggs, it is better than one with only a little egg in proportion to the other ingredients. Doughnuts should not be greasy.

School Recipe.

MATERIALS:

2 Tablespoons Sugar.

1 Teaspoon Butter. 1/3 Beaten Egg.

2 Tablespoons Milk.

1/2 Cup Flour, plus enough to roll. 2/3 Teaspoon Baking Powder. Few Grains Cinnamon. Few Grains Nutmeg. 1/6 Teaspoon Salt.

Doughnuts

We should avoid eating fried foods - as they are always more or less difficult to digest. Foods to be fried should either contain egg or be dipped in egg before frying.

Egg coagulates at a low temperature and therefore acts as a seal when the mixture is coated with it.

A large proportion of egg in the mixture reduces the danger of absorbing fat.

Digestion

Before the food that we eat becomes blood, so it can be transformed into bone, nerve, muscle, skin, hair, etc., it undergoes a number of changes.

The processes which bring about these changes are:

1. Digestion.

2. Absorption.

3. Assimilation.

4. Elimination.

Digestion is the process by which the food taken into the body is changed by the action of the digestive fluids into a liquid form, so that it can be absorbed by the cell walls.

Absorption is the process by which the digested food passes through the cell walls (villi) into the blood and lymph stream, so that it can be carried to the parts where it is needed.

Assimilation is the process by which the absorbed food is made like the different parts of the body. When a cell needs nourishment or repair it selects from the blood stream the necessary material for its use.

Elimination is the process by which useless material like undigested food and waste materials formed by chemical changes are excreted by the skin, lungs, kidneys and the large intestines.

Five Important Organs Of Digestion

*The pancreas secretes the pancreatic juice and the liver secretes the bile, but no food is digested in them.

The pancreatic juices pour their digestive fluids into the intestines, and these complete the process of digestion, as they act upon all foods.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you are to cream the butter and sugar and measure the liquid ingredients, while your partner measures the dry ingredients, combines the liquid mixture and rolls the dough.

See Recipe on Front Page.

Measure the 1 teaspoon of butter into your bowl. Work it with your wooden spoon until creamy. (See FIGURE 1.) Add the 1 tablespoon of sugar gradually and continue stirring.

Measure the beaten egg (see FIGURE 2) and the milk into your cup. Add the remaining tablespoon of sugar. Add this to the creamed butter and sugar.

Your partner will measure and add the dry ingredients.

Cut out 2 doughnuts. (See FIGURE 3.)

Test the fat with a 1-inch cube of bread - if the bread turns a golden brown in 60 seconds, the fat is of right temperature to fry the doughnuts.

Drop the doughnuts carefully into the hot fat, holding your hand close to the fat so that it will not splash.

Turn doughnuts as soon as they come to the top, and continue turning until browned all over.

Drain on paper.

Sprinkle with powdered sugar.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

Doughnuts

MATERIALS:

1 Cup Sugar. 2 1/2 Tablespoons Butter. 3 Eggs. 1 Cup. Milk. 3 1/2 Cups Flour - add enough to roll. 5 Teaspoons Baking Powder. 1/4 Teaspoon Cinnamon. 1/2 Teaspoon Grated Nutmeg. 1 1/2 Teaspoons Salt,

Working Directions:

Cream the butter; add 1/2 of the sugar. Beat eggs until light, add milk, remaining sugar, and combine mixtures. Add the flour mixed and sifted with baking powder, salt and spices, then enough more flour to make a dough stiff enough to roll. Toss 1/3 of the mixture onto a floured board, knead slightly, pat and roll out to 1/4 inch thickness. Shape with a doughnut cutter, dipped in flour. Fry in deep fat and drain on brown paper. Doughnuts should rise to the top almost immediately when put into smoking hot fat, when they may be turned. Continue turning until browned all over.

Cost of preparing Home Recipe of Doughnuts:

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to measure the dry ingredients, combine the mixture and roll the dough.

See Recipe on Front Page.

Measure the 1/2 cup flour into your sifter, placed over the bowl. (See FIGURE 1.)

Measure and add the baking powder, few grains cinnamon and few grains nutmeg, and 1/6 teaspoon salt, to the Hour in the sifter.

Shake the sifter - or stir with a spoon (see FIGURE 2).

Add the sifted flour mixture gradually to the liquid ingredients prepared by your partner. Mix it with a spoon until perfectly smooth (see FIGURE 3).

If necessary, add flour until when mixture is touched with the finger tip, it will not stick to it. Cut this additional flour into the mixture with a knife.

Flour your board.

Roll mixture to 1/2 inch thickness.

Dip doughnut cutter into flour. Shape 2 doughnuts (see FIGURE 4).

Your partner will shape the other 2. She will fry the doughnuts.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.