Meeting II
Description
This section is from the book "The Profession Of Home Making", by American School Of Home Economics. Also available from Amazon: The Profession Of Home Making.
Meeting II
(Study pages 39-54) Milk
Make sour milk cheese and junket. (See page 44.) Show how acid may be used with milk without curdling.
(See page 45.). References: Farmers' Bulletin No. 42, Facts about Milk; No. 74, Milk as Food; No. 29, Souring of Milk and other. Changes in Milk Products; No. 63, Care of Milk on the Farm; No. 210, The Covered Milk pail; No. 227, Clean Milk. Milk and its Products, by Wing. ($1.00, postage 10c.)
See experiments page 50.
White Sauce: In a chafing dish, or over a small kerosene or gas burner, make white sauce by three methods described on page 51.
To what extent may other less expensive fats be substituted for butter.
Make white sauce with oleomargarine.
Have some member make two or three small cakes from the same recipe. In one use butter, in another oleomargarine, in another a mixture of equal parts of lard and beef suet. Bake all at the same time and have all conditions as nearly the same as possible. Show results.
Topic: French Sauces and their Inventors. See Hand
Book of Domestic Science, by Wilson, page 69.
($1.00, postage 10c.) And other books.
References: Extract No. 44. Butter Substitutes.
Sanitary and Economic Cooking, by Mary Hinman
Abel. Chapter on Fats and Oils. (40c, postage
6c.) Cheese
Make and serve Welsh rarebit made from different recipes.
using the same kind of cheese, or make two lots by the same recipe and method, using two or more grades of cheese.
See Question 17.
Exhibit: Show samples of all possible kinds of cheese; prices and composition.
Topic: Ways of using Cheese in Cookery. See Sanitary and Economic Cooking and Cook Books.
References: Farmers' Bulletin No. 82, Curd Test in Cheese
Making; No. 144, The Curing of Cheese; No.
162, Cheese Prints; No: 202, Manufacture of
Cottage Cheese; No. 244, The Food Value of
Cottage Cheese; No. 166, Cheese Making on on the Farm.
Chemistry of Cooking, by Williams; Chapter IX,
Cheese. ($1.50, postage 2c.)
(Select answers to Test Questions on Part I and send them to the School for correction and report on experiments.)
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