Ontario Teachers' Manuals: Household Management Part 27

Granular--3 tbsp. of cereal

Rolled or flaked--1/2 cup of cereal.

Put salt and water in the inner part of a double boiler, and set directly over the fire. When steaming hot, gradually stir in the dry cereal, and keep stirring until the starch has thickened and boiled.

Stir carefully, so as not to break the flakes of rolled cereals. Then set the inner dish inside the outer part of the double boiler, in which there should be boiling water, and cook from two to four hours.

NOTE 1.--Rice has very tender cellulose and cooks in 3/4 hr.

NOTE 2.--Rolled or flaked cereals have been steamed an hour or more to soften them for rolling, so require less cooking.

NOTE 3.--Cereals may be cooked for breakfast the day before, but _should not be stirred while being re-heated_.

LEGUMES: PEAS, BEANS, LENTILS

1. Forms in which used:

(1) Ripe seeds

(2) Meals--pea meal, etc.

2. Cooking of dried legumes:

(1) Soak in cold, soft water for twelve hours or more, and then drain and rinse. Hard water may be softened by boiling, or by the addition of soda (1/8 tsp. of soda to 1 pt. of water).

(2) Cook by _simmering_ in softened water until they are soft.

(3) After simmering, the beans may be baked.

NUTS

Forms in which used:

1. Whole or broken nuts--used as dessert or in cakes, salads, etc.

2. b.u.t.ters--ground and mixed with other ingredients to make a paste.

3. Meals--ground and used to thicken soups.

SALADS

The series of lessons on vegetable foods being finished, it is a good time to take a salad lesson. All salads were originally made from fresh young plants or salad greens, and though any food material is now used for the purpose, the subject seems to follow naturally the lessons on plant food.

The pupils should derive unusual pleasure from this work. The dishes made are most attractive and appetizing, besides affording an opportunity for each member of the cla.s.s to display individual artistic skill. None of the principles are new, so that the lesson will be really a review.

The outline of notes for the cla.s.s will be:

INGREDIENTS OF SALADS

1. Salad plants _proper_, such as lettuce, water-cress, celery, cabbage

2. Cooked vegetables, such as peas, beans, asparagus, carrots, beets

3. Meat--cold, of any kind

4. Fish--cold, of any kind

5. Eggs--hard-boiled

6. Fruit

7. Combinations of the above in great variety.

FOOD VALUES OF SALADS

This depends on the ingredients. If salad greens only are used, the food value is mainly the mineral matter, but the dish will be refres.h.i.+ng and appetizing, and the oil, b.u.t.ter, or egg used in the dressing adds nutriment.

Salads are prepared with little trouble and with no expense for fuel.

PREPARATION OF SALAD INGREDIENTS

1. Have everything cold before combining.

2. Freshen the greens in cold water until crisp.

3. Meat, fish, and solid ingredients should be seasoned some time before using, so that they may absorb the flavours of the seasoning.

4. In most cases do not combine the ingredients with the dressing until just before serving.

(1) Salad greens.--Wash thoroughly, and put in cold water until crisp, drain on a towel, wrap in a damp cloth, and put in a cool place.

Cabbage and lettuce may be finely shredded.

(2) Fruit and cooked vegetables.--Cut into cubes or suitable pieces. Chill and mix with the dressing, to absorb it.

(3) Meats.--Remove the fat, skin, and gristle.

Cut in cubes and chill.

(4) Fish.--Remove the bones, flake, chill, and pour dressing over; but do not mix.

DRESSINGS FOR SALADS

1. Cooked salad dressing: