V

Beef Soup (Bouillon) Rolls Pickles

Cottage Pie Irish Moss Blanc Mange - Chocolate Sauce For cottage pie use meat pie recipe, covering meat with mashed potato instead of biscuit dough.

VI

Tomato Soup

Imperial Sticks - Relish

Pan Broiled Flank Steak

Creamed Carrots - Riced Potatoes

Apricot Tapioca Pudding with Cream

FATS - HEAT AND ENERGY STORERS. PREPARATION OF BACON.

In the liver of all animals we find glycogen or animal sugar stored. This is the only part of meat that contains any form of carbohydrate. It is usually served with bacon to give additional flavor and supply the fat in which it is lacking.

School Recip,e.

MATERIALS:

1 Small Piece of Liver.

2 Slices of Bacon.

1 Tablespoon Bacon Fat. 1/2 Tablespoon Flour. 1/4 Cup Boiling Water. 1/8 Teaspoon Salt. Few Grains Pepper.

Small Portion Of Liver And Bacon

Calf's liver is more delicate than beef's liver. Liver and bacon is a popular breakfast dish and provides an acceptable change in our meat dishes. It may also be served for luncheon or dinner.

Next to butter, bacon furnishes the most wholesome kind of fat for the body.

Fats And Oils - Heat Givers

Source. Fats and oils are obtained from the animal and vegetable kingdom. They contain 3 substances - Stearin (solid), Palmitin (semi-solid), Olein (liquid).

Uses in the Body. The fats and oils store up heat and energy; they also act as a lubricant.

In the Animal Kingdom fat is found in layers under the skin, around the kidneys and other vital organs, about the joints, between the vertebrae, in all the tissues, in the blood stream and around the nerves. The source of fat in the body is to a certain extent from the fat of food, also from decomposition of the proteids and a large proportion of carbohydrates.

Fat is the Most Valuable to poorly nourished people, convalescents, consumptives, diabetics, nervous people, growing children and those who have poor blood (anemics).

Examples of Animal Fats are fat of meats, as in bone-marrow, suet, fat of fish, fat of milk and eggs. Among the animal fats, cream and butter are the most important on account of their easy assimilation.

Examples of Vegetable Fats are the fats found in seeds, fruits and nuts.

Cream, butter, olive oil, bacon, cornmeal, oatmeal, nuts, and chocolate are foods valuable for the fat they contain.

When a recipe calls for melted shortening, melt fat over hot water.

To add butter to soups and sauces after they are taken off the fire is considered the best way. Overheated butter loses some of its flavor and is difficult to digest.

Never throw away pieces of fat; try them out and save them for cooking purposes.

Working Directions To Be Followed By All Odd Numbered Girls

Liver And Bacon

NOTE: In today's Lesson you arc to prepare the bacon while your partner prepares the liver.

See Recipe on Front Page.

Remove rind of bacon.

Put frying pan over the fire with boiling hot water, add slices and cook until water evaporates, continue cooking; brown bacon on both sides, until crisp. (See illustration, FIGURE 1.)

Give your partner one tablespoon of the fat.

Drain on soft paper. (See FIGURE 2.)

Arrange the cooked liver on a plate, pour over it the gravy, place the bacon slices near the edge of plate.

Serve your partner and self.

FIGURE 1.

FIGURE 2.

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

Note Book Work

1 Lb. Liver.

6 Slices Bacon.

2 Tablespoons Bacon Fat. 4 Tablespoons Flour.

2 Cups Boiling Water.

Baked Liver And Bacon

Brown 6 slices of bacon in frying pan. Cut 1 lb. of liver into 1/4-inch slices. Cover with boiling water, let stand 5 minutes to draw out the blood; drain, remove the veins and skin. Wipe the liver, sprinkle with salt and pepper, and cook in hot bacon fat until brown on both sides, turning occasionally. Make a gravy, using 2 tablespoons of the bacon fat and 4 tablespoons of flour. Brown the two in a pan, add 2 cups of boiling water gradually and stir until smooth, season with salt and pepper. Put the browned slices of liver into the gravy and cook slowly 15 minutes. Put liver and gravy on a hot dish, arrange the crisp bacon around the edge and serve.

The liver may be baked. Gash a large piece of liver in 6 places. Insert strips of salt pork fat. Season with salt and pepper. Dredge with flour. Bake slowly 2 hours. See illustration.

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare the liver and your partner will prepare the bacon.

See Recipe on Front Page.

Pour boiling water over the pieces of liver (see FIGURE 1) and let stand 3 minutes to draw out the blood.

Drain, remove skin and veins.

Measure 1 tablespoon of the bacon fat in your frying pan. Cook liver in the hot bacon fat until brown on both sides.

Remove liver; add the flour to the fat in the pan (see FIGURE 2); brown the two; add gradually the boiling water, stirring until perfectly smooth, while adding it to the fat (see FIGURE 3). Put in the browned liver slices and cook very slowly in the gravy 15 minutes. Pass it to your partner.

If the gravy is too thick, add enough hot water to it to make it the consistency of thick cream.

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

FIGURE 1.

FIGURE 2.

FIGURE 3.