Part 8

Pour two cups of scalded milk (or part milk and part water) over one cup and a half of rolled oats, add two tablespoons of sugar or molasses. When cooled to lukewarm, add one-third a cake of compressed yeast, softened and mixed with half a cup of lukewarm water, three cups of whole wheat flour and two of white flour. Mix with a knife to a dough, adding as much more flour as is required to make a dough that may be kneaded. Knead until smooth and elastic. Wash and butter the mixing bowl; in it put the dough, carefully cover and set aside out of draughts. When the dough is doubled in bulk, cut down and shape into two loaves. When again nearly doubled in bulk bake one hour.

REFERENCES FOR JUDGING

(FARMER’S BULLETIN No. 807)

Points { Shape 5 1. General appearance { Smoothness of crust 5 { Depth and evenness 5 2. Lightness 10 { Thickness 5 { Quality (crispness and elasticity) 5 3. Crust { Color 10 { Texture (size uniformity of cells, { thinness of cell walls) 15 4. Crumb—Elasticity (softness, springiness) 15 5. Flavor (taste and odor) 25 --- Total 100

HOMINY BREAD

Makes 2 loaves. Preparation 5 hours.

2 large potatoes (peeled and sliced) 3 c. cooked hominy 1 tbsp. lard 1 tsp. salt Flour to make a stiff dough 1 compressed yeast

Boil potatoes, drain and press through colander. Add enough water to liquor drained from the potatoes to make four cups of liquid. Add to this one yeast cake dissolved in one-fourth cup of lukewarm water, add lard, salt, hominy, and enough white flour to knead.

Knead and let rise until double its size. Knead again, shape into loaves, put into pans, and let rise again. Bake in a moderate oven forty-five minutes to one hour.

References

Bread and Bread Making in the Home by _Caroline L. Hunt and Hanna L. Wessling. Farmer’s Bul. 807, U. S. Dept. of Ag. 1917._ Bread Making—_H. Atwater. Va. Agric. Dept. B. Bul. 109-16._ Some Points in Making and Judging Bread by _Isabelle Bevier, Univ. of Ill. Bul. Vol. X: No. 25-1916._

_Armour’s “Simon Pure” Leaf Lard is the ideal shortening for breads and biscuits_

SUGGESTIONS FOR SPECIAL OCCASIONS

CHRISTMAS DINNER

Grapefruit Cocktail Clear Soup Roast Duck Bread and Sausage Dressing Gravy Cranberry Frappé Mashed Potatoes Creamed Cauliflower Celery Olives Apple-and-Celery Salad Sultana Roll Plum Pudding Bonbons Fancy Grapes Coffee

THANKSGIVING DINNER

Blue Points Celery Salted Nuts Roast Stuffed Turkey Brown Gravy Mashed Potatoes Mashed Turnips Creamed Onions Lettuce French Dressing Cream Cheese Crisp Crackers Mince Pie Pumpkin Pie Coffee

FAVORITE SOUTHERN DISHES

CREOLE SAUCE

Serves 5. Preparation 20 minutes. Medium in cost.

2 tablespoons chopped onion 4 tablespoons green pepper, finely chopped 2 tablespoons oleomargarine 2 tomatoes ¼ cup sliced mushrooms 6 olives, stoned 1⅓ cups brown sauce Salt and pepper

Cook onion and pepper with oleomargarine five minutes; add tomatoes, mushrooms, and olives and cook two minutes, then add brown sauce. Bring to boiling point and serve hot. This can accompany fish, meat or vegetables.

SMOTHERED CHICKEN

Serves 4. Preparation 1 hour 20 minutes. Inexpensive in season.

1 chicken Seasonings Water Flour Parsley 1 tablespoon lard

This is a most delicate and palatable way of cooking chicken. After cleaning the young chicken, split down the back and dredge with salt and pepper. Put a tablespoonful of lard into the frying pan, and, when it is hot, add the chicken. Cook over slow fire fifteen minutes, then add a half cup of water, and set back on the stove, and let it simmer gently and steadily for about an hour. Serve with a garnish of chopped parsley. Some smother the chicken in butter, but this is according to taste.

CORN FRITTERS

Serves 6. Preparation 45 minutes. Time to cook 15 minutes. Economical.

1 can of corn 2 eggs 1 cupful of flour 2 teaspoonfuls baking powder 1 teaspoonful of salt ½ teaspoonful of pepper

Put the corn through a food chopper; add the well-beaten eggs, flour, seasoning and baking powder. Mix well and fry on a well-greased hot griddle or in deep fat.

BEATEN BISCUIT

Serves 4. Preparation 1 hour. Economical.

2 cups flour 1 cup milk or water 2 tablespoons lard ½ teaspoonful salt

Stir the flour and add the salt, mixing thoroughly; then add the lard, and blend by rubbing through the hands till not a lump remains in the flour. Now add gradually the water or milk, or the milk and water combined, using half and half of each, and knead all together till the dough, which must not be too soft, but rather stiff, is formed. Then lay the dough on a biscuit board on a block, and beat for a half hour with a rolling pin. Knead lightly, and beat again for a full ten minutes, till from every portion of the surface and sides the air bubbles or “blisters” form. A special biscuit beater simplifies this process. Roll to quarter of an inch thick and cut round with round cutter, or square with a knife, and stick here and there with a fork. Bake in a moderate oven for about ten or fifteen minutes, till a delicate brown above and below.

SOUTHERN EGG BREAD

Serves 5. Preparation 25 minutes. Economical.

1 quart cornmeal 1 cup of milk (buttermilk if possible) 2 eggs 1 teaspoonful of salt 2 tablespoonfuls of butter

Scald the cornmeal with boiling water, add butter, and stir. Beat the yolks of the eggs very, very light. Add the cornmeal and melted butter and the salt, and beat until very light, moistening with the milk. Then add the whites of the eggs, beaten to a stiff froth. Beat all well together. Pour into shallow tins and bake quickly. This is the real creole corn bread, so highly praised by all tourists through Louisiana. The secret of the exquisite flavor depends upon the proper beating of the eggs, as well as on the rising of the corn bread itself. If the eggs are well beaten, the corn bread will need neither soda nor baking powder to make it rise properly. Some add a tablespoonful of sugar when they wish to have sweetened corn bread. Corn bread, to be delicious, should always be served hot and generously buttered.

_Armour’s Veribest Dry Sausage or Veribest Pork Sausage improves the dressing for any fowl_

THE POPULAR SANDWICH

The sandwich plays such an important part in the diet that its food value from the standpoint of balanced ration is of interest. A sandwich, being composed of slices of bread filled with meat or fruit and salad dressing, constitutes a meal when coupled with a beverage. All food principles are present and in the right proportions. A sandwich embodies protein, carbohydrate, mineral matter and fat.

Bread for sandwiches should be twenty-four hours old. Remove all outside crusts or not, as desired, before slicing. Slice very thin, for sandwiches should be dainty. Always cream the butter. It not only goes farther, but spreads more easily.

Cold sliced meats form dainty sandwiches of fine flavor. Chopped pickles, olives, capers or other adjuncts improve meat sandwiches by adding a tart, spicy flavor.

Butter is often mixed with creamed cheese, chopped anchovies, or other material of like nature, to form sandwich pastes for filling. An ordinary sized loaf of sandwich bread should make between two and three dozen dainty sandwiches. One-half pound of butter is allowed for spreading this number of sandwiches.

SANDWICH SUGGESTIONS

WHITE BREAD

Star ham, mayonnaise, chopped pickles, lettuce. Cold chopped veal, mayonnaise, chopped peppers, pimentos. Cold chopped pork, mayonnaise, chopped parsley, lettuce. Star ham, Thousand Island dressing, lettuce. Cold chopped pork, boiled dressing, chopped olives.

BROWN BREAD

Cream cheese, chopped nuts, green chopped olives, lettuce. Chopped almonds, Thousand Island dressing, lettuce.

RYE BREAD

Grated American cheese, mayonnaise, chopped green peppers. Chopped liver sausage, mayonnaise, chopped chives, lettuce. Sliced tongue, lettuce. Chopped egg and cress, lettuce. Bean paste, and chopped ham and pickles.

WHOLE WHEAT BREAD

Chopped figs, mayonnaise, chopped prunes. Chopped orange peel, mayonnaise. Chopped cherries, nuts, mayonnaise. Cucumber and tomato, mayonnaise, lettuce. Tomato, mayonnaise. Cottage cheese and cress, boiled dressing.

NUT BREAD

Cold sliced chicken, mayonnaise, lettuce. Chopped ham and egg, boiled dressing, lettuce. Deviled turkey, parsley, boiled dressing.

GRAHAM BREAD

Star Summer Sausage, lettuce. Caserta Peperoni chopped with green peppers. Cooked sweetbreads, chopped, dressing, lettuce. Strassburg liver pudding, lettuce.

RAISIN BREAD

Corned beef, lettuce. Chopped dry sausage, pimento, boiled dressing. Loin roll, tomato ketchup. Smoked ham, lettuce.

USE OF LEFT-OVERS

Waste has no place in the substantial American home. The wise home manager uses every bit of wholesome edible product for food. She makes tasty dishes of all left-over foods. A bit of extract of beef adds just the flavor necessary to make many left-over meat and vegetable dishes favorites with the family.

Left-over egg yolks are rich in fat and may be used with skimmed milk in making custards, pudding sauces, salad dressings, noodles and in soups or drinks. Left-over whites may be used to clear coffee, consommé or bouillon.

Left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces; they not only add a great deal of fat, but some protein also. Cheese may be grated, added to white sauce and served on toast. This makes a fine, tasty luncheon dish.

_Armour potted and deviled meats make most appetizing sandwich fillers_

FEEDING THE YOUNGER GENERATION

The fundamental principle in child feeding is the gradual development of the digestive powers.

A normal child fed upon his mother’s milk doubles in weight in the first six months of his life, largely because his food is adapted to his needs. Never will he double his weight so rapidly again.

Cow’s milk is the safe staple throughout the second year. Milk is easily assimilated; its protein furnishes nitrogen in the best form for muscle building, and its fat provides the valuable vitamines. The mineral salts, so necessary to bone formation, are also found in this valuable food. Great care must be exercised to maintain clean, pure milk.

Eggs, cereals, orange juice, tomato juice, or other mild fruit juices (a few spoonfuls at a time), round out the diet.

When the teeth are cut, stale bread or dry toast should be added to the diet, to train the child to masticate.

When the children grow older they should be gradually given a variety in diet and, above all, trained to eat what is put before them without comment. Avoid monotony; children as well as adults enjoy change in the form in which food is served.

A normal child three to four years old needs 1100-1400 calories of food per day; at the age of five, 1435-1517 calories are required; at the age of six, 1530-1575 calories; and at seven, 1600-1700 calories, according to weight.

Milk and eggs continue to supply the necessary protein, even after green vegetables are introduced, and a plain, simple dessert may be served at the end of a meal.

Each day’s menus should contain some protective foods. Breakfast is an important meal for the school child and should be given early so the child is not hurried or worried by fear of being late. Many children do poor work in school because they are not sufficiently nourished, and frequently the meager breakfast is at fault. A regular meal schedule should now be established and strictly adhered to. Irregularity is a grave error in child feeding.

Milk, to the extent of a quart a day, should be continued up to the twelfth year. Evaporated milk contains all the food properties of fresh milk.

References:

“Diet for the school child”—_Health Education No. 2; United States Bureau of Education, Washington, D. C._ “Diet for school children”—_Purdue Agricultural Exp. Station Leaflet No. 103, LaFayette, Indiana._ “Feeding a child from 9 months to 2 years”—_Iowa Ag. Ext._

CARE OF FOOD IN THE HOME

_Much waste of food is due to carelessness in handling after it is delivered in the home. Thus the benefits of the elaborate care exercised in bringing the food to the consumer are sometimes lost by the carelessness of the housewife._

Few of us realize the patient care and ofttimes burdensome labor incident to food production. The long hours of labor necessary to produce food in any form should give us a wholesome respect for it when it comes into our kitchen all ready to form a part of the family diet.

In case of vegetable foods, the preparation of the soil, selection of seed, the planting, care while growing, harvesting and perhaps threshing, all demand great care and much labor upon the part of the farmer and his family.

The food product ready, it is put to one of two uses—fed to the live stock from which we obtain our milk, butter, cheese, meat and meat products, or it is sent to factories where by means of much more labor and care it is further prepared for our table. By canning, as in case of fruits and vegetables, by milling of grains, or, if the product is a meat animal, by the many complicated processes of packing, the food is prepared for transportation.

Perishable foods must be cared for in cold storage and transported in refrigerator cars, all of which occupies the time and energy of thousands of people.

Next, the retailer adds his services, and the article which has cost so much in money and energy is finally delivered in the home in good condition.

It is the duty of the housewife to unpack and properly put away all foods as soon as they are delivered.

Place butter, milk, oleomargarine, shortenings, and frying mediums, eggs, and meat, as well as other perishables, in appropriate receptacles and put them in the refrigerator. Meat should be unwrapped, placed on a plate and set in the refrigerator, but never directly on ice. Fresh salad materials should be cleaned, wiped dry, and put in a salad bag, in a cool place.

Place cereals, syrups, coffee, tea, spices, baking powder, salt, extracts and all canned foods upon the pantry shelf or in the convenient kitchen cabinet.

_Select foods carefully and use them with respect_

TO HELP THE HOSTESS

To observe the rules given for maid service when without a maid, would be an unnecessary tax upon one’s time and strength. The serving can be done nicely if attention be paid to certain points.

To avoid disturbance and frequent rising from the table, all foods which the temperature of the rooms will not affect should be placed upon the table or the serving table.

It is a good plan to have some young member of the family circle perform what service is required. For this kind of service it is permissible to remove plates or dishes two at a time, one in each hand, and to leave a person without a plate. This is, of course, contrary to conventional service.

A FEW STANDARD RULES FOR SERVING

1. Pass and place everything from the left, except beverages and extra silver belonging on the right.

2. Place and remove plates one at a time. To save time, two plates may be brought to the dining room. Place one on the serving table and the other on the dining table; return to the serving table for the second plate, rather than to the pantry.

3. Use a folded napkin in the hand under all dishes served which contain food.

4. Use a tray only when passing or removing more than one article, as cream and sugar, or salt and pepper.

5. In removing a course, first take all dishes containing food, then soiled plates and silver.

6. Special watchfulness should be given by the maid that each person’s needs are attended to.

7. Two pieces of silver placed on a platter containing food to be served are more convenient than one, for the person serving himself.

8. No sound of preparation should come from the pantry.

9. Hot dishes must come to the table hot and served on hot plates. Cold dishes must be cold and served on cold plates.

10. A maid should always wear a clean fresh dress and apron.

PREPAREDNESS MAKES DOING EASY

The great majority of the American housewives do their own work.

A bit of hourly help now and then is the extent of help in thousands of representative homes.

To be able to prepare a perfect meal, have the house in order, the children happy and spotless, the table attractively set, and to serve the meal oneself at the same time retaining one’s poise, occupying the hostess’ place at the table, directing the conversation and creating a feeling of true hospitality is, perhaps, the greatest test of one’s generalship.

These suggestions will help make the accomplishments a pleasure.

The “Day Before”

1. Plan menu and do all buying excepting fresh salad materials.

2. Prepare as much as possible of the company meal.

3. Put the house in order.

4. See that all silver, china, glassware and linen is in perfect condition.

The “Day Of”

1. Set the children at an interesting game early in the day where they will be free to romp. They will then want a rest at your busy time.

2. Think what a joy these guests are to be and how happy you want to make everyone.

3. Do necessary finishing touches, arranging decorations, and rest ten minutes, enjoying your anticipated pleasure before beginning the actual preparation of the meal.

4. Manage a rest period of twenty minutes before dressing for dinner, and call to mind a few amusing incidents to relate.

The ideal hostess is never tired or worried and has a fund of interesting conversation.

THE THREE FORMS OF TABLE SERVICE

1. The Russian Service is most formal. No food is on the table except candy and nuts. All serving is done from the pantry or the serving table. The food is attractively arranged upon suitable dishes from which each person helps himself; or portions may be arranged upon plates, one of which is placed before each person. The former method is preferable.

2. The English Service is informal. The food is placed upon the table and served by those seated at the head and the foot. If one has a maid, the passing is done by her; if not, by those sitting at the table.

3. The Mixed Service is a combination of the two mentioned and requires the service of a waitress. Some of the courses are served “from the side” (Russian), and some “from the table” (English). Frequently the meat is served from the table and the accompanying vegetables served from the side (Russian).

_Manage your buying so that your guests may enjoy your company as well as your feasts_

FOOD VALUES

The body needs food to keep it warm, to furnish energy for the activities of daily life; to build and repair tissue and to regulate the body process.

Proteins, fats, carbohydrates, mineral matter, and water, are the chief classes of food. The chief work of proteins is to build and repair tissue. Meat and milk are the principal sources of protein. Nuts, vegetables and some cereals also supply this element.

Carbohydrates are the starches and sugars. They are found in vegetables, cereals, and fruits and give heat and energy to the body. Fats give two and a half times as much energy as any other food.

Mineral matters enter into the composition of the body tissues and blood. They act as regulators, preserving the alkalinity of the body. They are found in varying proportions in all foods, but milk contains all the essential ones.

Vitamines are necessary for growth and are abundant in leafy vegetables and milk. Foods rich in vitamine content are known as protective foods. They prevent the development of deficiency and old age diseases.

Water is necessary as a carrier and regulator. It aids digestion, removes waste, and keeps the temperature normal.

Balanced Rations

A general balance of food should be maintained in each day’s diet: 1/5th meat or meat alternatives, 1/5th fat, and 3/5ths carbohydrates, with a serving of fruits and vegetables and plenty of liquid, completes the necessary variety.

WHERE THE CALORIE COMES IN

Before assimilation, the food we eat must be oxidized or burned. The heat resulting from this oxidation is measured in terms of calories, or heat units.

While the number of calories supplied by the diet is important, the proper balance as to the classification of the food is of prime importance. We cannot build up the diet on calorie values alone without consideration of the food elements.

Rubner’s Chart of Calorie Requirements

Man at light work 2500 to 2800 Calories per day Man at moderate work 3000 to 3500 “ “ “ Man at very hard work 4000 to 5000 “ “ “ Woman at light work 1800 to 2400 “ “ “ Woman at moderate work 2400 to 2800 “ “ “ Child from two to six 1200 to 1800 “ “ “ Child from six to fifteen 1800 to 2500 “ “ “ Aged Man 1800 to 2000 “ “ “ Aged Woman 1600 to 1800 “ “ “

(The above is computed on persons of average weights.)

PROTECTIVE FOODS

The responsibility for the correct development of a family rests more and more surely at the door of the one who plans and cooks the meals for that family.

Nutrition experts are continually making careful tests and giving us valuable information through the newspapers and women’s national publications. With such easy access to the fundamentals of correct eating, it comes close to criminal negligence for a mother to feed her family improperly; the present percentage of under-nourished children is appalling, and many of these are in the homes of the well-to-do.

The most important “food finding” of the year has been the information given the public regarding Protective Foods, sometimes called dietetic ferments or the foods rich in the vitamines that promote growth and those rich in the vitamines that protect one from deficiency diseases such as scurvy, beriberi, pellagra and less dangerous skin diseases.

Milk and its products, butter and cheese, are foremost growth promotors. In this class comes also the yolk of eggs, glandular meats, and grains with the living germ still intact. Leafy vegetables, such as spinach, lettuce, cabbage, chard, cauliflower, kale, all greens, water cress, onions, string beans, and a few others are classed with protective foods.

While Professor McCullom does not yet definitely list the tomato under protective foods, it is found to have valuable protective qualities, often being substituted for orange juice in preventing scurvy in baby feeding. The protective substance of the tomato is not easily destroyed.

Experiments are continually being completed which add new foods to this important group.

_Armour’s Veribest Evaporated Milk is a staple for the completely appointed pantry shelf_

GENERAL HOUSEHOLD APPLIANCES

1—General Kitchen Equipment