METHOD OF WORK
As soon as the class meets, demonstrate the method of making cottage cheese. Show the separation of curd and whey, by adding vinegar or lemon juice to sweet milk. While the cheese is draining, make assignments of work and have the rice or cornstarch pudding made.
In this lesson and in those following emphasize the use of protein foods.
Discuss also the food value of skimmed milk and sour milk and the purposes for which these may be used in cooking.
Use the cottage cheese and the pudding for the school lunch.
LESSON X: SOUPS
Cream soups. Cream of carrot, potato, or onion soup, green pea soup. Toast, croutons, or crisp crackers to serve with soup.
SUBJECT MATTER
Cream soups.—The strained pulp of cooked vegetables or legumes, with an equal portion of thin white sauce, is the basis for cream soups. The liquid for the soup may be all milk, part vegetable water and part milk, or all vegetable water.
A binding of flour is used to prevent a separation of the thicker and the thinner parts of the soup. This is combined as for white sauce and is stirred into the hot liquid just before the soup is to be served. The soup should be made in a double boiler and kept in this utensil until it is served.