Home Recipes

Toasted Cheese Sandwiches

Prepare toast; dip quickly in hot salted water. Spread with grated cheese; place in a pan in the oven long enough to melt the cheese. Put the slices together as sandwiches.

Welsh Rare Bit

MATERIALS:

1/2 Lb. Cheese (grated). 1/4 Teaspoonful Mustard. 1/2 Teaspoonful Salt.

Few Grains Cayenne.

1/8 Teaspoonful Soda.

1/2 Cup Milk. 2 Eggs. 1 Tablespoonful Butter.

Crackers or Toast.

Mix the first 6 ingredients; cook over hot water until cheese is melted; pour this onto the slightly beaten eggs, add the butter, and cook over hot water, stirring constantly until thick and smooth. Pour over slices of toast or crackers and serve at once.

Cheese Fondue

1 Cup Scalded Milk.

1 Cup Soft Bread Crumbs.

2 Cups Cheese (cut fine). Few Grains Pepper.

1 Tablespoonful Butter.

1/2 Teaspoonful Salt.

1/4 Teaspoonful Mustard (if liked). 3 Eggs.

Mix first 7 ingredients, add well beaten yolks. Cut and fold in the stiffly beaten whites. Pour into a buttered baking dish and bake 20 minutes. Baked in ramekin dishes - called Cheese Ramekins.

Cheese Souffle

2 Tablespoonfuls Butter. 2 Tablespoonfuls Flour. 1/2 Cup Scalded Milk.

1/3 Teaspoonful Salt.

Few Grains Cayenne. 2/3 Cup Grated or Shaved Cheese.

2 Eggs.

Melt the butter, add flour, and when thoroughly mixed add gradually the scalded milk, stirring all the time until smooth and thickened. Then add seasonings and cheese. Remove from fire, add the well beaten yolks, cool; fold in the stiffly beaten whites. Pour into a buttered baking dish and bake about 20 minutes. Serve immediately.

Questions

1. What is Cheese?

2. Name three different kinds of Cheese.

3. Compare 1 lb. of Cheese with 2 lbs. of meat as to nourishment contained.

4. Would you call Cheese a bulky or concentrated food?

5. What may be added to Cheese to make it more easily digested?

6. How would you make Cheese Straws?

7. With what are Cheese Straws usually served?

8. What is rennet?

9. What does milk contain?

10. Why does milk sour?

11. How should milk be heated?

12. Name three dishes with milk as the chief ingredient.

13. Name three cheese dishes.

Suggestions For Home Application

Water plays an important part in nutrition. As previously learned in Book I, water constitutes 2/3 the weight of the body; it is a regulator of body processes as a solvent; it carries nutritive material, carries off waste material and regulates the temperature of the body. It is interesting to note that almost all foods, either naturally or during the process of preparation, contain at least 2/3 water when served.

As water is given off constantly through the lungs, skin and kidneys, it is necessary to constantly replenish the supply. It is a good plan to drink a glass of water on rising in the morning, to cleanse the digestive tract. It should not be taken too cold. Water with meals does not interfere, but aids digestion, if not drunk in excess. Foods in a state of dilution are more easily digested; 1 pint or 2 glassfuls of water is not considered too much at 1 meal. This, of course, may be in the form of soups, milk, succulent fruits or vegetables or as water alone.

If water is contaminated, freezing does not kill the micro-organisms; it simply checks their growth, while in the frozen state.

Artificial ice is manufactured by freezing water, changing it to ice by an ammonia process.

In the household, ice is used for preserving food, freezing mixtures and cooling beverages. A refrigerator is a box built with several layers of nonconducting material with an ice chamber, food chambers, and waste pipe to carry away melted ice. The air is cooled by the ice in the chamber.

If you have an opportunity you should study the different kinds of refrigerators. If ice is dirty it should be washed before being put into the chamber.

The refrigerator should be washed out as often as is necessary to keep it perfectly clean. The doors should be kept tightly closed at all times.

Proteins - Tissue Building Foods

Milk Products - Cream Desserts

Ice cream and frozen milk and egg dishes are frequently recommended by physicians as valuable food for the sick and convalescent. One reason for this is that it furnishes all the food elements in an attractive form pleasing to the patient.

School Recipe.

MATERIALS:

1/4 Cup Cream. 1 1/2 Tablespoonfuls Sugar. 1/4 Teaspoon Vanilla.

Freezing Mixture

1/2 Cup Rock Salt. 1 1/2 Cups Crushed Ice.

Ice Cream Served In A Cantaloupe

Ice Cream should be frozen cream. Sometimes it is made with a custard foundation, then it is Custard Ice Cream. A pure ice cream is very nutritious. Much of the ice cream on the market is adulterated. Under no circumstances should cheap, impure ice cream be eaten.

Freezing.

Ice and Salt form a freezing mixture, several degrees below the freezing point of water.

Salt melts the ice, withdrawing heat from the contents of the can, and the melting ice dissolves the salt. The smaller the piece of ice, the more quickly the change to liquid; and the more salt used the more quickly the mixture is frozen. If too much salt is used, however, the frozen mixture Will be coarsely grained; 3 parts ice to 1 part salt is the best proportion for a smooth, fine-grained cream.

Directions for Freezing.

Scald can, cover and dasher, then chill.

Place the can of the freezer in the pail; put in the dasher. Cover and adjust top. Turn crank to make sure can fits in socket. Remove cover, pour in mixture to be frozen, readjust cover and crank.

Pill the space between the can and pail with alternate layers of ice and salt, allowing three measures of ice to one of salt.

The ice and salt should come a little higher in the pail than mixture to be frozen.

The can should not be more than 3/4 full, as the mixture expands in freezing.

Turn the crank slowly at first, then turn crank more rapidly, adding more salt and ice if needed.

Do not draw off the water, unless it stands so high that there is danger of it getting into the can.

After freezing, draw off the water, remove dasher, and with a spoon press the mixture compactly.

Put cork in opening of cover.

Repack, using 4 parts of ice to 1 of salt.

Cover with newspapers, an old blanket, or a piece of carpet.

How to Make Ice Cream or Ices without a Freezer.

Cover bottom of pail with crushed ice. Put in baking powder can, tumbler, or lard pail containing mixture to be frozen, and surround with ice and salt. Turn can or tumbler with hand occasionally, and as soon as it begins to freeze scrape frozen mixture from sides of can, and beat mixture with spoon, continuing until mixture is frozen.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson you should prepare the ice and salt for freezing, also prepare the ice cream.

Follow each paragraph closely.

See Recipe on Front Page.

Put the ice and salt into the dishpan placed at your table by your partner. See FIGURE 1.

Measure the cream, sugar and vanilla into your pudding mould (steamer) or tin measuring cup.

Cover it and put it into the ice and salt. See FIGURE 2.

After 5 minutes take out your spatula or knife and scrape the sides of the tin containing the cream mixture, and give it a good stirring or beating. See FIGURE 3.

Let stand for 5 minutes.

Repeat until mixture is entirely frozen.

Serve yourself.

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

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work