Macaroni And Cheese Croquettes

MATERIALS:

2 Cups Cooked Macaroni Cut in Small Rings. 1/2 Cup Milk. 2 1/2 Tablespoons Flour.

6 Tablespoons Grated Cheese. 1 Egg Yolk. 1/4 Tablespoon Salt. Few Grains Pepper.

WORKING DIRECTIONS:

Make a sauce by thickening the milk with the flour, mixed with cold water. Add the chopped macaroni, cheese, egg yolk and seasonings. Cool on a plate. Shape into croquettes. Dip in crumbs, egg and crumbs. Fry in deep fat.

Questions

1. Name 3 vegetables that will take the place of meat in our diet.

2. What do they contain to give them meat value?

3. Are they easily digested?

4. Are they more easily digested alone or in combination with other foods?

5. Name 3 objects in the preparation of dried beans, peas and lentils.

6. What may be done to attain the above?

7. What kind of food should be added in the preparation of peas, beans and lentils?

8. Name 3 ways of preparing dried peas.

9. Name 2 ways of preparing dried beans.

10. From what part of the plant are peas obtained?

11. Why are peas a valuable food?

12. Are peas, when properly cooked, easy of digestion?

13. How should peas be prepared before cooking?

14. How should they be cooked?

Suggestions For Home Application

Green Lima Beans

Cover shelled beans with boiling' water, using just enough water to cook beans without burning them. Simmer from 1 to 1 1/2 hours, or until tender, adding salt the last 1/2 hour of cooking. Season with butter, salt and pepper. May be served in a white sauce.

Lima Beans

Soak from 12 to 24 hours. Drain and cook in boiling, salted water until soft; drain, season with butter, salt and pepper, or serve in white or cream sauce. The skins may be removed after the first hour of cooking. The hull is indigestible.

Cream Of Lima Bean Soup

1 Cup Lima Bean Pulp. 4 Cups Milk.

2 Tablespoons Flour.

2 Slices of Onion. 1/4 Cup Cooked Carrots (Cubed). 2 Tablespoons Butter.

Cook carrots and onion in 1 tablespoon of butter for 5 minutes. Thicken the milk with flour diluted with cold water. Add the onion and carrot cooked in the butter and the bean pulp to the thickened milk. Season with salt and pepper and serve.

Lima Bean Souffle

1.Cup Lima Bean Pulp

2 Yolks of Eggs.

2 Beaten Egg Whites.

1/4 Teaspoon Salt.

Few Grains Pepper.

Mix the pulp with beaten yolks, salt and pepper. Fold in the stiffly beaten whites; turn into a buttered baking pan and bake in a moderately hot oven 20 minutes or more.

Lima Bean Custard

1 Cup Lima Beans. 1/4 Teaspoon Salt.

1 Cup Sugar. 1/2 Tablespoon Butter.

3 Beaten Eggs.

1 Cup Milk.

1 Teaspoon Vanilla.

Soak beans in cold water to cover. Drain, cook in' boiling water until soft. Force through a sieve, add the other ingredients in order given. Bake in well greased custard cups, placed in a pan of hot water. When a clean cut can be made with a knife, the custard is done.

INVALID COOKERY. PREPARATION OF INVALID DISHES.

Invalid Cookery

School Recipe.

Materials:

EGG IN NEST. 1/2 Beaten White. 1 Yolk. 1 Round Slice of Bread.

Salt and Pepper. 1/2 Teaspoon Butter.

Materials:

ORANGE ALBUMEN. 1/2 Egg White.

Juice 1/2 Orange. 1 Teaspoon Lemon Juice. 1 Tablespoon Sugar. 3 Tablespoons Cracked Ice

Egg In Nest

Egg Nog

In preparing food for the sick we should select food materials that are nutritious and easily digested. They should be carefully selected and prepared, as the appetite of the sick usually needs to be tempted to get the patient to take sufficient nourishment.

Invalid Cookery

The selection, preparation and serving of food for invalids is of greatest importance.

The food should be suited to the digestive powers of the patient, should be perfectly cooked and served attractively in small quantities. In serious illness consult the physician in attendance and follow his directions exactly. Death may result from giving forbidden articles of food.

All food is changed into liquid during the process of digestion before it can be absorbed into the blood. Liquid food can therefore be digested with the smallest amount of exertion to the body.

Diets are classed as

Liquid.

Semi-solid or soft diet.

Solid or full diet.

Liquids - Stimulants

Boiled beef tea, broths, coffee and tea, oatmeal water, toast water, albumenized milk, albumenized fruit waters, egg-nogs, chocolate, cocoa, bottled beef tea, etc.

Refreshing beverages are lemonade, orangeade, grape juice, currant water, tamarind water, apple water, etc.

The fruit waters are cooling, refreshing, and mildly stimulating, and are given to fever patients.

Fruits are valuable for the salts and acids they contain.

Semi-Solids

Gruels: Arrow-root, farina, oatmeal, crackers, Indian meal. Mushes: Cooked cereals. Cream soups, oyster stew, cooked eggs, custards, soft toast, gelatine desserts, etc.

Solids

Raw oysters, chicken, broiled chops, baked potato, hot sandwiches. Poods that are nutritious and easily digestible are included in the full diet.

Gruels and the various breakfast foods, thoroughly cooked, with or without fruits, are valuable.

Corn and oatmeal gruels should not be given in inflammatory cases, as they are heat-producing.

The starch in arrow-root is more easily digested than any other form of starch.

Cooked eggs, dropped eggs on toast, scrambled eggs, omelets, etc., soft custards, baked custards, and the fruit whips made with white of egg, and sweetened fruit are all nutrients and easily digested.

Frozen cream and cream whips with gelatine are very valuable dishes in the sick room, as they are both highly nutritious and palatable.

The creamy soups, oyster stew, etc., with toast or crackers, make a desirable lunch for a convalescent.

Set the tray just as daintily as possible.

Use the best china, etc.; lay a blossom on the tray, or anything to please the eye.

Serve hot dishes hot; cold dishes cold.

Serve one course at a time. Have surprises in store.

In contagious diseases all dishes, plates, knives, forks, etc., should be sterilized (by putting them in cold water, bringing to boiling point and boiling two hours) after each time they have been used. Burn all particles of food left over.

Working Directions To Be Followed By All Odd Numbered Girls

In today's Lesson you are to prepare the egg in nest

See Recipe on Front Page.

Cut slice of bread into circular piece by placing tumbler over slice and cutting around edge of glass. (FIGURE 1.)

Toast bread on one side.

Break egg (see FIGURE 2). Divide the white in halves; beat 1/2 of the white of egg, giving unbeaten half to the even number.

Add a few grains of salt and pepper to white.

Pile beaten white on toasted side of bread.

Drop yolk in the center. Sprinkle with a little salt and pepper. Put butter on top of yolk.

Place bread on a tin.

Rake in a moderate oven until a light brown. (See Frontispiece.)

Serve your partner and self.

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

FIGURE 1.

FIGURE 2.

FIGURE 3.

NOTE BOOK WORK. EGG IN NEST.

MATERIALS:

1 Beaten White of Egg.

1 Yolk of Egg.

1 Round Slice of Bread.

Few Grains of Salt and Pepper.

WORKING DIRECTIONS:

Toast bread on one side. Beat white of egg; add a few grains of salt and pepper - pile on toasted side of bread. Drop unbeaten yolk in center - sprinkle with salt and pepper. Place on a tin - bake in a slow oven until a golden brown.