METHOD OF MAKING JELLY
1. Cut up the prepared fruit if necessary, and add barely enough water for cooking.
2. Set over the heat and simmer gently until the cellulose is very soft.
3. Turn into a jelly-bag, and drain for a number of hours or over night, in order to get rid of the cellulose.
4. Measure the drained juice and take the same quant.i.ty of sugar.
5. Heat the sugar in the oven.
6. Boil the juice gently and steadily for twenty minutes, skimming when required.
7. Add the hot sugar and boil very gently from three to five minutes, or until the mixture will jelly when tested.
8. Empty at once into hot gla.s.ses and set to cool.
9. When cold and firm, cover and set in a cool, dark place.
METHODS OF COVERING JAM OR JELLY
1. Melt paraffin and pour a layer on each gla.s.s, cover with a tin cover or paper pasted with egg-white.
2. Cut clean, white paper to fit the gla.s.s, and lay on the jelly when it is firm and cold. Place the cover or paper as in 1, above.
PICKLING
Where the teacher finds it desirable, a lesson should now be given on pickling, with or without cla.s.s practice. At least one or two good recipes may be given for home use.
There are no new principles to teach. The use of vinegar, salt, and spices as preservatives should be reviewed.
CHAPTER XI
FORM IV: SENOR GRADE (Continued)
COOKERY
The first work in cookery, for this Form, should consist of practice lessons, which will test the ability of the cla.s.s in cooking the simple animal and vegetable foods. The recipes used for these should be such as to attract the interest of the pupils, and each may be a combination of several food materials. Cream soups, custards, scalloped dishes, and shepherd"s pie, would be useful for this purpose.
It is desirable that this test shall be made in as few lessons as possible, because nearly all the time in cookery for this year will be required for the new work, namely, a series of lessons on flour mixtures.
OUTLINE OF LESSON ON FLOUR
Flour is a food substance ground into a powder.
1. Sources of flour:
(1) Certain cereals--wheat, rye, barley, buckwheat, rice
(2) Potatoes.
2. Kinds of flour made from wheat:
(1) Graham flour--the entire wheat seed is ground.
(2) Whole wheat flour--the first outer coat of cellulose with its valuable mineral contents is removed before the seed is ground.
(3) White flour--only the central white part of the seed is ground.
NOTE.--The pupils should be given specimens of fall wheat to examine, so as to compare the outer coat of cellulose with the central white part of the grain.
3. Composition of white flour:
(1) Starch--a fine, granular, white substance
(2) Gluten--a sticky, yellowish, elastic substance (a protein food).
To find the substances in white flour, each pupil should mix half a cup of bread flour with enough cold water to make a dough. She must then be taught to knead it. This knowledge will be of use later in the bread lessons. After it is thoroughly kneaded until it is smooth and well blended, the dough should be washed in several waters. The first washing water should be poured into a gla.s.s and allowed to settle, to show the starch. After all the starch is washed away, the gluten will remain.
The gluten may then be put into a greased pan and baked, to demonstrate that it admits of distention, and also to show that it may be stiffened permanently by heat into any distended shape. The baked gluten should be reserved to be used as a specimen in succeeding lessons.
4. Kinds of wheat flour:
(1) Bread flour--contains much gluten.
(2) Pastry flour--contains little gluten.
NOTE.--Macaroni is a paste made from wheat flour which contains much gluten.
5. Tests for bread flour:
(1) The colour is a deeper cream than pastry flour, on account of the larger amount of gluten which it contains.
(2) When squeezed, it will not hold the impress of the hand.
(3) When the flour is made into a dough and washed, about one fourth of the original quant.i.ty remains as gluten.
OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES