NEGenWeb Project
Resource Center
Schools

     A beverage is any drink. The uses are to quench thirst, furnish the water in the blood, regulate the temperature of the body, stimulate the nervous system, and as a medicine.

     The most common prepared beverages are tea, coffee, chocolate, cocoa, and fruit drinks.

     Tea is of little value as a food except for the cream and sugar taken with it. It contains a stimulant, theine, and an astringent, tannin. If tea is boiled when prepared, tannic acid is developed which injures the coating of the stomach. Tea should therefore be infused, but never boiled.

3 tsp tea

2 c boiling water

      

     Scald teapot, put in tea, and add the boiling water. Let stand three to five minutes. Strain, serve.

     Experiment: Boil tea ten minutes. Compare the dark color, bitter flavor, and the dark ring formed on the cup.

     Topics for supplementary reading and language work:

     1. The tea plant.

     2. Preparing tea for market.

     3. Green tea and black tea.

     4. Preparation of tea for the table.

     References: Chamberlain "How We Are Fed."

     Coffee contains caffeine, a principle similar to the theine in tea. Coffee is more stimulating than tea, and quickens heart action. Care should be taken not to boil the coffee, and to avoid using coffee which has stood from one meal to another and has been reheated.

10 tbsp coffee	1/2 c cold water
1 egg	6 c boiling water

     Scald coffee pot. Put in ground coffee, egg and cold water. Mix thoroughly with fork. Add boiling water. Bring gradually to boll. Settle with 2 tbsp cold water. Strain and serve.

     Topics for supplementary reading and language work:

     1. The coffee plant.

     2. Picking, sorting, and sacking coffee.

     3. Roasting coffee.

     Cocoa and chocolate are prepared from the dried and roasted seed of the cocoa bean. Like tea and coffee they contain a stimulant, which

is known as theobromine. They contain more nutriment than either tea or coffee. Chocolate differs from cocoa in that It contains more fat.

1 tsp cocoa	1/2 c boiling water
1 tsp sugar	1/2 c scalded milk
Few grains salt and drop of vanilla

     Mix cocoa and sugar. Add gradually (while stirring) to boiling liquid. Boil one minute. Flavor. Beat with Dover egg-beater two minutes to prevent scum. Serve.

1 1/2 squares Baker's chocolate	3 c milk
4 tbsp sugar	1 c boiling water
Few grains salt

     Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt and gradually add boiling water; when smooth, boil one minute; add to scalded milk, mill (beat to froth), and serve in chocolate cups with whipped cream.

     Topics for supplementary reading and language work:

     1. The cocoa tree.

     2. Collecting and drying the pods.

     3. The manufacture of chocolate.

     Milk is a beverage which is a complete food for the young, and a valuable food for all through life. Milk contains 87 per cent of water, nearly 5 per cent milk sugar, 4 per cent fat in the form of cream, 3 1/2 per cent proteid, and less than 1 per cent mineral matter.

     Eggs resemble milk in that they contain the food elements in nearly correct proportion to support the body.

     73.5 per cent of egg is water, nearly 15 per cent proteid which is albumen, over 10 per cent fat found mostly in the yolk, and 1 per cent mineral matter.

     Eggs should be cooked either at a low temperature, or for a short time. If cooked too long or at too high a temperature they become tough and difficult of digestion.

      With a spoon, place number of eggs desired in boiling water deep enough to cover eggs. For "soft boiled," cook three minutes and five to seven minutes for "hard boiled." Plunge "hard boiled" eggs into cold water when taken from hot water.

     Into a shallow pan two-thirds full of boiling salted water slip fresh eggs one at a time. Water should cover the eggs. When a film forms over eggs, carefully remove with skimmer.

"5 eggs	1/2 teaspoon salt
1/2 c milk	1/8 teaspoon pepper
2 tbsp butter

     "Beat eggs slightly with silver fork; add salt, pepper and milk, Heat pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan."

     4 eggs, beat whites separately; small teacup milk, butter size of walnut, one tbsp. flour, a little salt; beat yolks, add butter, milk, flour and salt lastly the beaten whites. Bake in quick oven. Mrs. B. B. Snodgrass.

     Impress the fact that eggs should be taken from clean surroundings. For references, see Farmers' Bulletins 128, 182, 236 and 227. These may be obtained by writing to Secretary of Agriculture, Washington, D. C.

IV.  VEGETABLES

     The principal constituent of certain vegetables, especially potatoes, and of cereals, is starch.

     Starch is a white, glistening powder which dues not dissolve in cold water. When heated in boiling water the grains swell and burst forming a paste.

     A ten cent bottle of iodine can be purchased at any drug store. A small amount is sufficient for all these experiments. -

     Experiment 4. Stir into a half glass of cold water, one tbsp. starch. Add a few drops iodine. Note change in color. This blue tint shows that starch is present and is known as the iodine test for starch.

     Experiment 5. Boil together, stirring constantly, one c. water and one tbsp. starch until paste is formed. Add a few drops of iodine, and note the blue tint which indicates presence of starch as in Experiment 4.

     Experiment 6. Heat starch over flame or in the oven until a brown color. Stir in cold water. A paste is formed showing that the new compound called dextrin is unlike starch, being soluble in cold water.

     Which do you conclude is more easily digested -- raw starch or starch after it is thoroughly cooked? And why?

     Raw starch is indigestible, therefore all foods containing starch should be thoroughly cooked. There are several kinds of starch depending on the source. Corn-starch is made from Indian corn. Arrow root is made from the Maranta plant and is the purest form of starch. Tapioca is obtained from the roots of the cassava, a South American plant. Sago is starch from the sago palm of India.

     Experiment 7. Cut a very thin slice from a raw potato. Test for starch with iodine. What do you conclude about the composition of the potato?

Starch 18 per cent	Proteld 2.1 per cent
Water 78.9 per cent	Mineral matter .9 per cent
Fat .1 per cent

     Topics for supplementary reading and language work:

     1. The manufacture of starch.

     2. The starch foods.

     References: Selecting Potatoes for the Contest, University Bulletin, Series XIII No. 11.

     Pare, wash, and place in cold water potatoes of uniform size. Drop into boiling salted water and cook until soft to the center when pierced with a fork. Drain when tender. Rice is cooked as potato, but is not washed before dropping into the boiling water.

     Mash or force through ricer, boiled potatoes. To one quart mashed potato add three tablespoons butter, one teaspoon salt and one-fourth cup hot milk. Beat with fork until creamy. Serve. May serve as border around steak, shaping pockets of the potatoes and filling with green peas well seasoned.

     Shape cold mashed potato into round flat cakes. Fry slowly with plenty of butter until light brown on each side -- about twenty minutes.

     Slice cold boiled potatoes into a buttered baking dish. Add one cup milk for one quart potatoes, also one teaspoon salt, pepper. Over the top spread one cup buttered cracker crumbs. Cook in moderate oven until crumbs are browned, or twenty to thirty minutes.

     Prepare as for boiled potatoes, and parboil ten minutes; drain, and place in pan in which meat is roasting; bake until soft, basting with fat in pan when basting meat. Time required for baking about forty minutes. Sweet potatoes may be prepared in same way.

     Cut off tough ends of asparagus. Wash. Cook In boiling salted water twenty to thirty minutes, leaving tips out first ten minutes. Drain. Spread with butter. Serve on milk toast.

     Soak one cup of dried beans over night, drain, and cook in boiling salted water until soft; drain, add three-fourths cup cream, butter and salt.

     Cut squash in pieces two or three inches square. Steam twenty minutes. Place In hot oven to finish cooking, adding butter, salt and pepper to each piece. Serve on shell.

     Alternate layers of stewed or canned tomatoes with layers of cracker crumbs, salt and pepper, in a buttered baking dish. Cover top with buttered crumbs. Cook in medium oven until brown, about thirty minutes.

     Information may be gathered about asparagus, beans, squash, tomatoes, and other vegetables, and compositions written accordingly.

V.  BREAD AND ROLLS

     Experiment 8. Test a piece of bread with iodine for starch.

     Bread is a perfect food except it lacks fat; we therefore spread with butter. There are two kinds of bread known since the time of Lot as unleavened and leavened. Unleavened bread Is a mixture of water and flour, baked, resulting in a hard, tough material. Leavened bread has been made for nearly two thousand years. To the water and flour is added a leaven or ferment to hasten and perfect the raising. There are different ways of procuring this ferment or yeast.

     Experiment 9. To a quantity of milk add a little salt -- enough to prevent its souring quickly. Place the milk in a warm but not hot place. The milk will begin to froth, showing that yeast from the air is growing in the milk.

     This kind of yeast was used to mix with the dough before compressed yeast was made.

     Experiment 10. Fill each of three jelly glasses one-third full of thin flour and water paste. Dissolve slowly one dry or compressed yeast cake in one-half cup lukewarm water. Add one tablespoonful to each jelly glass, stirring vigorously until small bubbles appear.

     To glass (I) add a piece of ice the size of an egg.

     Place glass (II) in a warm place, 65 degrees to 80 degrees F.

     Fill glass (III) with boiling water. Watch results and compare the contents of the three glasses noting the number of bubbles.

     Which is the most favorable temperature for the action of yeast, freezing, moderate or the boiling temperature? What precautions must be taken in the making of bread to get the most active yeast and therefore the lightest bread?

1 c scalded milk	1 yeast cake dissolved in 14 c luke
1 c boiling water	warm water
1 tbsp lard	6 c sifted flour, or one c white flour
1 tbsp butter	and enough entire wheat flour to
1 1/2 tsp salt	knead

     1. Put liquid, lard, butter, and salt in bread raiser or large bowl. When lukewarm add yeast, stir with knife or mixing spoon until small bubbles appear. Add one-half of the flour, beat thoroughly. Let stand until it doubles its bulk. Knead down with remaining flour. Let rise until it will rebound when pressed with finger.

      2. Knead, shape Into loaves or biscuits. Let rise, bake. Place in hot oven for first ten minutes. Reduce heat to moderate oven for remainder of time. An ordinary loaf requires 45 to 60 minutes for baking.

     This recipe may be varied by using one-half graham, rye, or entire wheat flour.

     To one c. bread mixture (No. 21) after first rising add one egg, 1 tsp sugar, one tbsp butter, and flour to thicken. Shape, let rise to double bulk. Bake 30 minutes in moderate oven.

     Roll bread mixture (No. 21) out thin; cover with melted butter, sugar and cinnamon. Let rise; bake 20 minutes.

Topics for supplementary reading and language work:

1. The growing and threshing of winter and spring wheat.

2. The wheat in the flour mills.

3. The making of a loaf of bread.

     There are two classes of soups, those with stock and those without. Soups with stock made from meat will not be considered here. Soups without stock have for their basis white sauces. The smoothness of the soup depends upon the white sauce.

1 c milk

1 tbsp butter

1 tbsp flour

    

1 c milk

2 tbsp butter

2 tbsp flour

1 c milk

2 tbsp butter

3 tbsp flour

     Rub flour and butter to a smooth paste. Beat gradually into scalding milk. Add seasonings to taste.

     Parboil 1 c celery cut in inch pieces. Add two c White Sauce I, 1 slice onion, salt and pepper.

1 can corn	2 tbsp butter
1 pint boiling water	2 tbsp flour
1 pint milk	1 tsp salt
1 slice onion	Few grains pepper

     Chop the corn, add the water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper.

     The leavening in biscuits and muffins is not yeast as in bread but chemical compounds which act more quickly and under conditions different from yeast. The chemicals are soda which acts with sour milk or molasses, and baking powder acting with sweet milk or water.

     Experiment 11. Take four jelly glasses. Fill the first half full of cold water, the second half full of sour milk or buttermilk, the third one-fourth full of cold molasses, and the fourth one-fourth full of heated molasses. To each glass add one tablespoonful of soda, Stir vigorously.

     What are your conclusions as to the action of the soda? Upon

what materials does it act best and what temperature gives the quickest reaction?

     Experiment 12. Take four jelly glasses. Fill the first half full of cold water, the second half full of cold milk, the third one-fourth full of hot milk, and the fourth half full of sour milk. To each add one tablespoonful baking powder. Stir vigorously.

     What are your conclusions as to the action of the baking powder? Upon what materials does it act best and what temperature gives the quickest reaction? How many minutes does the reaction last? What does this indicate about the handling? Will the best results be obtained if the dough is not placed in the oven as soon as mixed?

2 c flour	3/4 c milk
3 tap baking powder	1 tsp salt
2 tbsp butter

     Sift dry ingredients together. Work in butter with tips of fingers. Add milk gradually, mixing with knife. Toss on floured board. Roll to one inch in thickness. Shape with biscuit cutter. Bake in hot oven 12 to 15 minutes.

     Bake biscuit dough, recipe 29, in round or square cake tin. Hull and cut in two one box strawberries, add one c sugar, and let stand while baking the crust. Spread over biscuit dough. Serve hot.

     Topics for supplementary reading and language work:

     1. Strawberry culture.

     2. Climate and soil adapted to strawberries.

1/4 c butter	3/4 c milk
1 tsp sugar	2 c flour
1 egg	3 tsp baking powder

1/2 tbsp salt	1 egg slightly beaten
1/2 tbsp mustard	21/2 tbsp melted butler
3/4 c sugar	3/4 c cream
1/4 c vinegar

     Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens; strain and cool.

      "To two cups boiled potatoes cut in one-half inch cubes add one-

half c finely cut celery and a medium sized apple, pared, cut in eighths, then eighths cut in thin slices. Add dressing to moisten. Arrange in a mound or garnish with celery tips and sections of bright red apples."

     Arrange In four separate piles on lettuce leaf small pieces of orange, strawberries, pieces of sliced pineapple, and sliced banana. Sprinkle with lemon juice. Add dressing and garnish with whipped cream.

     Mix equal parts of grated cheese and chopped English walnut meats; then season with salt and cayenne. Prepare as other sandwiches.

     * Strawberry Short Cake may be made by adding 2 tbsp butter and 2 tbsp sugar to the recipe given in "29" and proceeding according to the directions given.

---

© 2003 for the NEGenWeb Project by Ted & Carole Miller