Ontario Teachers' Manuals: Household Science in Rural Schools Part 21

Cold makes yeast inactive, though it does not kill the plants.

Yeast develops in a natural state on hops and other plants. It is prepared for market in the form of dry or moist cakes. The latter must be kept very cold. For home use, a liquid yeast is often prepared from the dry cakes. This has the advantage of being more active.

When the yeast has been added to a batter, it is spoken of as a sponge.

When the batter has had enough flour added, so that it may be handled, it is called a dough. If the bread is to be made in a few hours, the yeast is made up at once into a dough. If it is to stand overnight, a sponge is often made first. More yeast is required for quick rising. In ordinary circ.u.mstances, one yeast cake is sufficient for one quart of liquid. Thorough kneading and baking are both essential to the success of the bread.

PRELIMINARY PLAN

Arrange to have the cla.s.s meet the afternoon before, in order to begin the process by making the sponge, and to come early in the morning to care for the dough. Begin the study of flour, yeast, and bread in a previous cla.s.s period, correlating the work with geography, nature study, or some other subject. Either white or whole-wheat flour may be used for the breads.

RECIPES

_Bread_

(Prepared with dry yeast)

1 dry yeast cake 1 c. warm water 1 c. flour 1 qt. water or milk (scalded) Flour enough to make a soft dough 2 tsp. salt 2 tbsp. sugar 2 tbsp. lard or b.u.t.ter

At noon put a dry yeast cake to soak in a cup of warm water. When it is soft, add a cup of flour, cover, and put in a warm place to grow light.

This will require several hours.

In the evening, when ready to begin the dough, mix the salt, sugar, fat, and hot liquid in a large bowl; when lukewarm, add the cup of light yeast and enough flour to knead (about three quarts). Mix thoroughly and knead it into a smooth dough, and continue this process until it is soft and elastic. Return the dough to the bowl, moisten, cover, and set in a moderately warm place for the night. Be sure that the place is free from draughts. In the morning knead slightly; divide into loaves or shape in rolls; put into pans for baking; cover, and let it rise until double in bulk. Bake large loaves from 50 to 60 minutes. Rolls will bake in from 25 to 35 minutes, for they require a hotter oven. It is of the utmost importance that all yeast breads be thoroughly cooked. (Makes 4 loaves.)

(Time required for making bread with dry yeast, from 16 to 20 hours.)

_Bread_

(Prepared with compressed yeast)

2 c. milk or water (scalded) 2 tsp. salt 2 tsp. sugar 1 tbsp. lard or b.u.t.ter 1/4 cake compressed yeast (1 cake if set in morning) 1/4 c. water (lukewarm) Flour, white or whole wheat

Put the hot water or milk, salt, sugar, and fat in a bowl; when lukewarm, and the yeast softened in the lukewarm water, then the flour gradually and, when stiff enough to handle, turn the dough out on a floured board and knead until soft and elastic (20 minutes). Return the dough to the bowl, moisten, cover, and let it rise in a warm place until double in bulk; then knead slightly, divide into loaves or shape into rolls, cover, and let rise in the pan in which they are to be baked until double in bulk, and bake from 50 to 60 minutes. (Makes 2 loaves.)

(Time required for making bread, if one cake of compressed yeast is used, 6 hours.)

METHOD OF WORK

If the cla.s.s is large, prepare two or three bowls of sponge, so that all can have some practice in stirring and kneading. Do not make too large a quant.i.ty of bread to bake in the oven, unless arrangements can be made to do some of the baking at the home of one of the pupils. Use the bread for the school lunch or divide it among the cla.s.s to take home.

Plan a bread contest, so that each pupil will be interested in making bread at home.

LESSON XIX: SERVING A SIMPLE DINNER WITHOUT MEAT--BAKED OMELET--MACARONI AND CHEESE

PRELIMINARY PLAN AND METHOD OF WORK

At some previous time the teacher should discuss with the pupils the plans for the dinner. It may be well to let them invite the members of the school board or others interested in their work to partake of the dinner. They should decide on the menu, with the help and suggestions of the teacher, and should choose foods that they can bring from their homes. The main course should consist of such a vegetable dish as baked beans, an omelet, or macaroni with white sauce and grated cheese. To accompany this there should be potatoes and a fresh green vegetable, such as spinach or cabbage, and a hot bread.

A simple dessert which the pupils know how to make should be chosen. One duty should be a.s.signed to each pupil, and she should be entirely responsible for that portion of the dinner. The teacher should supervise all the work carefully.

Instructions for making the menu cards may be given in a drawing lesson.

RECIPES

_Baked Omelet_

2 tbsp. b.u.t.ter 2 tbsp. flour 1/2 tsp. salt 1 c. milk, heated 4 eggs 2 tsp. fat Pepper

Melt the b.u.t.ter, add the flour and seasonings, mix thoroughly, then add the hot milk slowly. Separate the eggs, beat the yolks, and add the white sauce to them. Beat the whites until stiff and cut and fold them carefully into the yolk mixture, so that the lightness is all retained.

Turn into a greased baking-dish and bake in a moderate oven from 20 to 30 minutes. Serve hot. Serves six.

_Macaroni and Cheese_

1 c. macaroni, noodles, or rice 2 tbsp. fat 3 tbsp. flour 1/2 tsp. salt Pepper 1-1/2 c. milk 1 c. grated cheese 2 c. b.u.t.tered bread crumbs (two tbsp. b.u.t.ter or other fat)

Break the macaroni into 1-inch pieces and cook it in a large amount of salted boiling water from 30 to 45 minutes. Drain it well when tender and pour cold water through it.

Break up the bread crumbs and add two tablespoonfuls of melted b.u.t.ter to them. Grate the cheese and make a white sauce of the fat, flour, seasonings, and milk. Mix the cheese with the sauce, add the macaroni, and pour it into a b.u.t.tered baking-dish. Cover with the bread crumbs and bake 15 or 20 minutes, to brown the crumbs. Serves eight.

LESSON XX: SUGAR

_Food value and cooking. The use of peanuts in candy. Peanut cookies, or peanut, mola.s.ses, or fudge candies, to be made for a special entertainment._

SUBJECT-MATTER

Sugar is valuable to the body as a source of heat and energy. While it is easy of digestion, it is very irritating to the body if taken in large quant.i.ties and, on this account, it should be taken in small quant.i.ties and preferably at meal time or with other food. Two or three pieces of candy taken at the end of the meal will not be hurtful, but when eaten habitually between meals, it is sure to produce harmful effects.

Sugar is present in many fruits and in most vegetables. Milk contains a large percentage of sugar. In preparing foods to which the addition of sugar seems desirable, care should be taken not to add it in large quant.i.ties.

PRELIMINARY PLAN

As it is desirable to have a discussion regarding sugar and its value to the body, the preparation of cookies or candy for some school function or Christmas party may be undertaken in conjunction with this lesson, which should be given at a time when it will mean most to the pupils.

The work should be so planned that they will learn something of the principles of sugar cookery, as well as the specific recipes they are using.