Suggestions for teaching household arts and agriculture by Georgia. Dept.of education

Author:Georgia. Dept.of education. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Home economics, Agriculture
Publisher: Atlanta, Ga., C. P. Byrd, state printer
Published: 1913-03-25T05:00:00+00:00

Cream of Pea Soup.

2 e. peas. 2 tb.sj). butler. 1 tsp. sugar. lyo tb.sp. flour.

3 c. milk. 1 tsp. salt.

1/4 Isp. mustard. '/2 tsp. pep|ier.

Drain licpior from ju'as. Rub peas through a sieve. Add seasonings. Melt butter, add flour and blend thoroughly. Add milk gradually. Add the pea mixture. Cook until it thickens. Strain through a sieve.

PRINCIPLES OF MEAT COOKERY.

1. Ileat hardens |)rolein. Sear meat to retain Juices. Cook slowly to make tender.

Extract albumen by soaking in cold water.

2. Heat decomposes fat.

Cook fats at a low temperature, (bacon, pork chops). Remove fat from pan as fast as it fries out of the meat.

Aims in Cooking Soups.

1. To exti-act the juices, as in suups, bl'oths and beef teas.

2. To retain the juices, as in broilingj roasting, boiling and filing.

3. Combination of both as in stewing and brazing where part of

the juices are retained and pai-t extracted.

Amount Required.

Amount of meat needed by system de])ends ui>on age, occupation, climatic conditions and condition of .system.

Pan Broiled Steak.

Heat skillet. Scrape steak lightly to remove any pieces of broken bones. Wipe with damp cloth. Place steak in liot skillet. Turn from side to .side until well seared. Heat platter. IMove to cooler part of stove or lower the heat. Cook slowly until pink inside. If the steak is more th»B 1 inch thick, cover the skillet after the steak has been thoroughly seared. Add salt and pepper jnst before taking from the pan. Place on the hot platter. Add lemon sati(»e or plain butter. Garnish with .slices of lemon and sprigs of parsley if yon wish.

Bacon.

In order to slice bacon very thin, it mast be cold and firm. Cut off the rind and tough lower skin, then slice very tbin. Place the bacon in skillet and tuin until it is brown. Drain fat from pan as

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