Library OF THE University of North Carolina | This book was presented by Extension Circular 148 FOR NORTH CAROLINA HOME DEMONSTRATION : CLUB GIRLS CORNELIA C. MORRIS an SECOND YEAR NORTH CAROLINA STATE COLLEGE OF AGRICULTURE. AND ENGINEERING | U. S. DEPARTMENT OF AGRICULTURE N. C. DEPARTMENT OF AGRICULTURE, COOPERATING Codperative Extension Work in Agriculture and Home Economics Ne c: AGRICULTURAL EXTENSION SERVICE I. O. SCHAUB, Director RALEIGH DISTRIBUTED IN FURTHERANCE OF THE ACTS OF CONGRESS OF MAY 8 AND JUNE 30, 1914 FOREWORD Food work for North Carolina Home Demonstration club girls covers a period of four years. ‘This pamphlet outlines work in food preparation for second-year club girls. Cornelia C. Morris, Food spe- cialist, has arranged these to embrace the nutritive value as well as the preparation of foods. The first, third, and fourth year work appear in other pamphlets. Jang S. McKimmon, State Home Demonstration Agent. FIRST YHAR Abbreviations. Milk and Eggs. Measurements. Cereals. Food Groups. Vegetables. Methods of Cooking. Biscuits. SECOND YEAR Muffins—Corn Bread. Beverages. Sugar. Custards. Salads. THIRD YEAR Milk Dishes. Chicken. Vegetables. FOURTH YEAR Meats. Table Service. Yeast Bread. plaza sy PREPARATION OF FOOD FOR NORTH CAROLINA HOME DEMONSTRATION CLUB GIRLS . LESSON I QUICK BREADS If a different kind of bread is served with each meal there is less monotony in the daily grind of biscuit-making and the variety is always accepted with grateful appreciation by the family. Toast and spoon bread are easily prepared and make excellent breads for breakfast. Corn bread and loaf bread are more in favor for dinner while muffins are always enjoyed as an accessory to the evening meal. SPOON BREAD No. 1 1 c. meal Le teasalt 1 c. boiling water % t. soda 1% ¢. sour milk 2 eggs’ 1 c. cooked grits or rice. Scald the meal with the boiling water. Add grits, milk, beaten eggs, salt and soda. Bake in a hot oven and serve with crisp slices of breakfast bacon. SPOON BREAD No. 2 2c. cold cooked hominy % t. salt 2 T. butter % e. cornmeal 2 eges 1. t. baking powder 2 c. sweet milk Scald meal in the milk; beat the eggs and add them to the salt and hominy. Cool milk slightly and combine mixtures. Bake in a buttered pudding dish. Bacon fat may be used instead of butter. CORN MEAL MUFFINS 14% c. cornmeal 1 t. salt T20c. Our 2 T. melted shortening 1 egg 1 c. buttermilk Mix and sift dry ingredients, add milk, melted shortening, and well- beaten egg. Bake in a shallow pan or in muffin rings. FLOUR MUFFINS ies tour 3% ¢@. sweet milk 1% t. baking powder 2 eggs y% t. salt 2 t. melted butter Mix and sift the dry ingredients and add gradually milk and well- beaten egg yolks. Pour in the melted butter. Cut and fold in the stiffly beaten whites of the eggs and bake in hot greased muffin pans in a hot oven. 4. N. C. AgricutturaL Extension. SERVICE LESSON II Beverages play an important part in the daily dietary. Pure water is our best beverage and should be drunk freely. Fruit juices are re- freshing and contain valuable mineral salts. Every farm home should conserve a generous supply for winter use. Milk, cocoa and chocolate are nourishing and palatable drinks for old and young. Tea and coffee are stimulating, therefore should not be indulged in by young people. GRAPE JUICE Place bottle of cold-pressed grape juice on ice for one hour. Fill small glasses with the juice and serve. Do not use crushed ice as the delicate flavor is impaired if the juice is diluted. FRUIT JUICES Dewberry, blackberry, and other fruit juices should be diluted slightly and served in tall glasses filled with crushed ice. A thin slice of lime or a small sprig of mint will add flavor and beauty to the service. CHOCOLATE - 2 oz. chocolate 2 c. sealded milk 4 T. sugar 1 ce. boiling water % t. vanilla Melt the chocolate and add the boiling water and sugar gradually. Cook 8 minutes. Pour into double boiler with scalded milk. Add the vanilla and serve. TEA 8 t. tea 3 ec. boiling water Scald the teapot, put in tea and pour on freshly boiled water. Steep 3 minutes. Small cheese cloth bags are very nice for holding the tea and can easily be removed when the tea has steeped sufficiently. BOILED COFFEE 4 T. coffee 1 pt. boiling water 4 egg white Mix the coffee and egg with 2 tablespoonfuls of cold water. Put this into scalded coffee pot and pour on freshly boiled water. Boil 3 minutes then place on back of range for 10 minutes. Add a little cold water to settle the grounds. CUSTARDS For those persons who do not like milk in its raw state dishes must be prepared that will give the equivalent in food value. Almost every- one likes custards and ice cream and they are good desserts for both winter and summer. be Lessons In PREPARATION OF Foop BOILED CUSTARD 1 qt. sweet milk 1 t. vanilla 1% c sugar 4 eggs 4% t. salt Beat the yolks and add sugar gradually; pour the scalded milk into the eggs and sugar, beating all the time. Pour the mixture back into the double boiler and cook until it ig thick enough to coat the spoon. Remove from fire immediately. Cool slightly and cut and fold in the whites of the eggs; add salt, cool and flavor. ICE CREAM The custard given in the above recipe may be frozen for ice cream. In freezing the mixture use three parts ice to one part salt if a smooth texture is desired. In serving a frozen custard vary the ap- pearance of it by using a few fresh strawberries or sliced peaches as a garnish. When fresh fruits are out of season a spoonful of preserved pineapple or a small amount of chocolate sauce with each serving will give varietly and interest to an otherwise plain dish. CUP CUSTARD Use the recipe for boiled custard, but instead of cooking the mixture in the double boiler pour it into custard cups and dust with nutmeg. Set the cups in a pan of hot water and bake in a slow oven until set. Garnish with whipped cream when ready to serve. SUGAR Sugar is a valuable fuel food and gives us energy. We like the flavor of foods that contain sugar, and in proper amounts and eaten at the right time sweets have an important place in the diet. Dried prunes, dates, figs and raisins will, in a measure satisfy a crav- ing for candy and will prove to be healthful substitutes. If candy is indulged in it should be eaten at the end of a meal otherwise, the appetite will be spoiled for more nourishing foods. Grape and other fruit pastes are excellent for supplying a part of the day’s sugar supply. FRUIT PASTE 2 c. fruit pulp ic. sugar Add sugar to the pulp and cook until the fruit is of the consistency of fudge. It must be stirred constantly. Pour it on a marble slab or a large platter and when cold cut in squares and roll in sugar. Any fruit that will make jelly will make paste. In preparing fruit for paste the pulp should be cooked to a thick consistency before the sugar is added. 6 N. C. AcricutturaL ExtTrEnsion SERVICE COCOANUT SQUARES 4 ¢. sugar 1% t. cream of tartar 34 c. water 1% e. grated cocoanut 1 t. vanilla Put sugar, water and cream of tartar into a saucepan, heat slightly and stir until dissolved. Cook without stirring until a soft ball is formed, 238° F. Remove from fire immediately and cool until hand can be held on outside of saucepan. Beat until it thickens. Add cocoanut and vanilla. Pour on buttered platter or marble slab, cool and cut into squares. CAKES It is not difficult to make delicious cakes that are light and fluffy if measurements are accurately made and directions carefully followed. Cakes are often spoiled by the addition of too much flour and by con- tinued beating after the whites of eggs are added. Another important factor is the heat of the oven. Test with a piece of white writing paper. If it turns yellow in 5 minutes the oven is ready for sponge cake. A hotter oven is required for butter cakes and the paper should turn a dark yellow in 5 minutes. Layer cakes require a hot oven and take from 20 to 25 minutes for baking. Before mixing the cake have all ingredients measured, the utensils in place and the pans greased and floured. An earthenware bowl and a wooden spoon will simplify the process of mixing. SNOW CAKE YY, ce. butter 2% t. baking powder 1 c. sugar whites of 2 eggs % c. milk % t. vanilla 124 ev. flouy Cream the butter, add sugar-stirring constantly. Sift baking powder with the flour. Add half the flour and half the milk to the butter and sugar. Add the remainder of the flour and milk and beat well. Add the flavoring and cut and fold in the stiffly beaten whites. Do not beat the batter after the whites are added. Bake in layers and put together with white icing. DECORATIVE CAKE ICING 2 ¢. sugar 3% ¢ water % t. cream of tartar Mix the above ingredients and cook without stirring until a soft ball is formed, 238° EF. While the sugar is cooking beat the whites of 4 eggs and add gradually 14 ¢. sugar to which % teaspoon cream of tarter — has been added. Pour the cooked syrup into the egg mixture and beat Lessons IN PREPARATION OF Foop until it is stiff enough to be handled. One half of this recipe will be sufficient for the Snow Cake. This icing can be put into a jar and kept in the refrigerator for several days. If a fancy icing is desired put it into a double boiler and stir over hot water until it is stiff enough to use in a pastry bag. If a color is desired use a very delicate tint. White icing is always in good taste. SALADS Fresh, raw uncooked fruits and vegetables are a necessary part of the daily diet and when made into salads are wholesome and appetizing. Dr. McCollum says that salads of this kind should be eaten every day at dinner and at supper. Every North Carolina home can have a supply of celery and lettuce through the greater part of the year and during the summer months other vegetables and fruits can be had in abundance. Apples, celery and nuts make a good combination when served with mayonnaise. Lettuce is delicious with almost any kind of salad dress- ing. Head lettuce can be cut into quarters like cabbage and served with mayonnaise dressing to which has been added a small amount of Chili Sauce. This makes a good substitute for Russian dressing and almost everyone likes it. When celery is served with a meal it is not necessary to have a salad. Cole slaw is a valuable food and is usually served with a boiled dressing. The following salad combinations are suggested, but may be varied to suit individual tastes. Apple, celery and nut Lettuce and tomato Grape fruit and celery Tomato and cucumber Apple and raisin String bean and celery Cucumber and onion Banana and nut Green pepper, lettuce and tomato Left-over cooked vegetables make good salads. Carrots, turnips, beets and potatoes are cut into cubes, string beans are left whole. Some suggested combinations for a vegetable salad are: Asparagus and green pepper Potato, onion, carrot and green Carrot and green pea pea Beet and string bean Turnip, carrot and celery Do not combine the vegetables until just before serving time. If each portion is served on a lettuce leaf it adds to the appearance of the salad. Radishes make an attractive garnish for a cooked vegetable salad. MAYONNAISE Yolks of 2 eggs ‘ 2 T. lemon juice 1 t. salt 2 T. vinegar 1 t. mustard % t. cayenne pepper 1% ec. olive or other salad oils 8 N. ©. Aericutturat Extension SEryicn tx] Beat egg yolks, add’ nalt, mustard and pepper and a oil. Beat constantly and continue adding oil drop by dro ) mixture thickens. Add vinegar and lemon juice. _ Mix the rou care is taken in blending it well. The dressing should be stiff en to hold its shape. | If it curdles add it drop by drop to another egg yolk. FRENCH DRESSING 3 a \olive’ oil 1% t. vinegar : 1% t. salt % t. pepper a % t. sugar Put the oil into a bowl. Stir in the salt, pepper and sugar. Stir § in the vinegar, a few drops at a time. Serve on lettuce. Lemon juice may be used for the vinegar. Onion juice and chopped parsley mary be added when the dressing is for other vegetables. BOILED DRESSING 2 eges 2 T. butter 2 T. sugar 1 T. corn starch y% t. pepper 1 T. mustard 2 t. salt 1% e, vinegar Mix the butter, mustard, pepper, salt and sugar in the vinegar Place on the fire to heat. Beat the eggs in a double boiler with the corn starch. When the vinegar is hot pour it into the eggs, stirring [iM until the mixture thickens. Cool. One-fourth cup whipped cream te folded in just before serving adds to the richness of the dressing. Photomount Pamphlet Binder Gaylord Bros. “Makers Syracyse, N. Y. PAT. JAN 21, 1908 N.C. AT CHAPEL HILL IN FOR USE ONLY IN Vi 9313063 THE NORTH CAROLINA COLLECTION XEROX/67683