Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

LUNCHEON MENU

58. Many of the dishes for which recipes are given in this Section, particularly those including cheese as one of the ingredients, do very well for the main dish in a light meal, such as luncheon. In order that practice may be had in preparing a well-balanced luncheon that includes a dish of this kind, a luncheon menu is here presented. The cheese soufflé, which has been selected as the main dish in this menu, should be made according to the directions already given. Little difficulty will be experienced in making the other dishes, as recipes for them are given immediately after the menu. All the recipes are intended for six persons, so that if more or fewer are to be served, the recipes should be changed accordingly. This menu is presented with the intention that it be tried by each student and a report of it then prepared according to the plan outlined and sent with the work of the Examination Questions.

MENU

Cream-of-Corn Soup

Cheese Soufflé

Stewed Tomatoes

Sautéd Potatoes

Brown Bread and Butter

Baked Apples

Black Tea

RECIPES

CREAM-OF-CORN SOUP

• 1 Tb. flour
• 1 Tb. butter
• 1 pt. milk
• 1 c. canned corn
• 1 tsp. salt
• 1/8 tsp. pepper

Make a white sauce of the flour, butter, and milk. Force the corn through a colander or sieve and add the purée to the white sauce. Season with the salt and pepper and serve.

SAUTÉD POTATOES

• 6 medium-sized cooked potatoes
• 2 Tb. butter
• 1-1/2 tsp.
• salt 1/4 tsp.
• pepper

Slice the boiled potatoes thin and put the slices in a frying pan in which the butter has been melted. Add the salt and pepper. Allow the potatoes to cook until well browned, turning frequently during the cooking. Serve hot.

STEWED TOMATOES

• 1 Tb. butter
• 1 small onion
• 6 medium-sized ripe tomatoes or 1 can of tomatoes
• 1 tsp. salt
• 2 Tb. sugar
• 1/4 tsp. pepper
• 1 Tb. flour

Brown the butter in a saucepan, slice the onion into it, and cook for a few minutes. Add the tomatoes. If fresh tomatoes are to be used, remove the skins, cut into pieces, put into the saucepan with a few tablespoonfuls of water, and cook until the tomatoes are thoroughly softened. If canned tomatoes are to be used, merely allow them to come to the boiling point. Add the salt, sugar, and pepper, and, a few minutes before removing from the fire, moisten the flour with a tablespoonful of cold water and stir into the tomato. Cook for a few minutes and serve.

BAKED APPLES

• 6 medium-sized apples
• 1 lemon
• 3/4 c. sugar
• 1/2 c. water

Wipe and core the apples. Put them into a baking dish and place a slice of lemon on the top of each. Make a sirup of the sugar and the water, pour this around the apples, and bake slowly until they can be pierced easily with a fork. Serve hot or cold, with a teaspoonful of jelly on the top of each apple.

BLACK TEA

6 tsp. black tea

6 c. boiling water

Scald out the pot with freshly boiling water, pour in the tea, add the 6 cupfuls of freshly boiling water, and allow it to stand on the leaves until the tea is strong enough to serve. Then either pour the tea off the leaves and keep it hot or serve at once.

MILK, BUTTER, AND CHEESE (PART 2)

EXAMINATION QUESTIONS

(1) From what part of milk is butter made?

(2) What food substances does butter contain?

(3) Tell how to select good butter.

(4) After butter is purchased, what care should be given to it?

(5) (a) How does cooking affect butter? (b) How can economy be exercised in the use of butter in cooking?

(6) How may rancid butter be made fit for use in cooking?

(7) Explain the advantages of butter substitutes.

(8) Give the test for distinguishing oleomargarine and renovated butter from butter.

(9) Explain briefly the way in which cheese is produced.

(10) What food substances are found in cheese?

(11) Why can cheese be used to take the place of meat?

(12) Tell the advantages that cheese has over meat.

(13) Explain how to make cottage cheese from sour milk.

(14) Why should cheese be mixed with other foods instead of being served alone?

(15) Explain the effect of cooking on cheese.

REPORT ON MENU

After trying out the luncheon menu given in the text, send with your answers to the Examination Questions a report of your success. In making out your report, simply write the name of the food and describe its condition by means of the terms specified in the following list:

Cream-of-Corn Soup: too thick? too thin? lumpy? well seasoned? milk curdled?

Cheese Soufflé: light? heavy? baked sufficiently? shrunken? underdone?

Hash-Browned Potatoes: too brown? not brown enough? well seasoned? too much fat? too little fat?

Stewed Tomatoes: sufficiently cooked? well seasoned? too sour?

Baked Apples: well done? not well done? too brown? too dry? too moist? sufficient sugar?

Black Tea: too weak? too strong? hot? taste of tannin?

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