Ontario Teachers' Manuals: Household Science in Rural Schools Part 12

METHOD OF WORK

If possible, let each pupil can a jar of vegetables or fruit for her own home. If the cla.s.s is large, let the pupils work in groups of two or three.

Begin the lesson with a very brief discussion of how to prepare fruit for canning.

Let the pupils proceed with the practical work as quickly as possible.

Demonstrate the method of filling and sealing the jars.

a.s.sign the care of the jars and the intermittent canning on succeeding days to members of the cla.s.s, and hold them responsible for the completion of the work.

The drying of some vegetables can be undertaken at school, and carefully followed from day to day. It will furnish the pupils with an interesting problem.

LESSON V: FATS--VEGETABLES--Continued

_Preparation of white sauce to serve with vegetables. How to boil, season, and serve such vegetables as lima or b.u.t.ter beans, string beans, onions, cabbage, corn, beets, turnips, or carrots._

SUBJECT-MATTER

_Fats._--b.u.t.ter belongs to the cla.s.s of food-stuffs known as fats. It increases the fuel value of those dishes to which it is added.

Fats supply heat and energy to the body in a concentrated form. For this reason they should be used in a limited quant.i.ty. Fats undergo several changes during the process of digestion, and the excessive use of them interferes with the digestion of other foods and throws a large amount of work upon the digestive organs. Cooked fats are more difficult of digestion than uncooked fats, and other foods cooked with hot fat are rendered more difficult to digest.

_Vegetables._--Vegetables should be used when in season, as they are always best and cheapest then. They are better kept in a cold, dry, and dark place.

If the vegetables contain starch or tough cellulose, they will require cooking; as raw starch is indigestible, and the harsh cellulose may be too irritating to the digestive tract.

In old or exceedingly large vegetables the cellulose may be very tough; hence a long period of cooking is necessary. They should be cooked only until they are tender. Longer cooking may destroy the flavour, render the vegetables difficult of digestion, and cause the colour to change.

In very young vegetables the cellulose is delicate and, if young vegetables do not contain much starch, they may be eaten raw.

When cooked vegetables are served, they are usually seasoned and dressed with b.u.t.ter (for one cup of vegetables use 1/2 teaspoonful of salt, 1/8 teaspoonful of pepper, and 1/2 tablespoonful of fat), or a sauce is prepared to serve with them.

PRELIMINARY PLAN

It may be well to have a preliminary lesson devoted to simple experiments with flour, liquid, and fat, in order to determine the best method of combining the ingredients in the white sauce. However, if the lesson period is of sufficient length, a few of these experiments may be performed in connection with it.

There should be provided for the lesson some vegetable that is improved by serving with white sauce, and sufficient milk, b.u.t.ter or other fat, flour, and salt for the sauce and the experiments. Discuss with the pupils the fat that is used in their homes, in order to know what is available.

The recipes should be written on the black-board before the lesson hour.

RECIPES

_Stewed Onions_

1 qt. onions White pepper 2 tbsp. b.u.t.ter 1/4 tsp. salt

Peel the onions under cold water. Cover with boiling water, add salt, and simmer until tender. Drain and serve with one cup of white sauce; or omit the sauce and serve seasoned with b.u.t.ter and pepper. Serves six.

_Cabbage_

Cut the cabbage into quarters and soak one-half hour in cold salt water to draw out any insects. Chop or shred, cover with boiling water, add salt, and simmer until tender. Drain, and serve with b.u.t.ter, salt, and pepper, or with a sauce.

_Carrots_

Sc.r.a.pe the carrots and cut them into large dice or slices. Add boiling water and boil until tender (from 30 to 45 minutes). Drain, and season with b.u.t.ter, salt, and pepper, or serve with white sauce.

_String Beans_

String the beans, if necessary, and cut into pieces. Boil in salted water until tender. Season with b.u.t.ter, salt, and pepper, and serve hot.

Salt pork may be boiled with the beans, to give them an added flavour.

EXPERIMENTS IN USING STARCH FOR THICKENING

(Any powdered starch may be used)

1. Boil 1/4 cup of water in a small sauce-pan. While boiling, stir into it 1/2 tsp. of cornstarch and let it boil one minute. Observe the result. Break open a lump and examine it.

2. Mix 1 tsp. of cornstarch with 2 tsp. of cold water and stir into 1/4 cup of boiling water. Note the result.

3. Mix 1 tsp. of cornstarch with 2 tsp. of sugar and stir into 1/4 cup of boiling water. Note the result.

4. Mix 1 tsp. of cornstarch with 2 tsp. of melted fat in a small sauce-pan and stir into it 1/4 cup of boiling water. Note the result.

CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS

1. Starch granules must be separated before being used to thicken a liquid:

(1) By adding a double quant.i.ty of cold liquid, (2) By adding a double quant.i.ty of sugar, (3) By adding a double quant.i.ty of melted fat.

2. The liquid which is being thickened must be constantly stirred, to distribute evenly the starch grains until they are cooked.

_White Sauce_

2 tbsp. b.u.t.ter or other fat 2 tbsp. flour 1 c. milk 1/4 tsp. salt 1/8 tsp. pepper