(Prepared with compressed yeast)
2 c. milk or water (scalded) | ||
2 tsp. salt | ||
1 tbsp. lard or butter | ||
¼ cake compressed yeast (1 cake if set inmorning) | ||
¼ c. water (lukewarm) | ||
Flour, white or whole wheat | ||
Put the hot water or milk, salt, sugar, and fat in a bowl; when lukewarm, and the yeast softened in the lukewarm water, then the flour gradually and, when stiff enough to handle, turn the dough out on a floured board and knead until soft and elastic (20 minutes). Return the dough to the bowl, moisten, cover, and let it rise in a warm place until double in bulk; then knead slightly, divide into loaves or shape into rolls, cover, and let rise in the pan in which they are to be baked until double in bulk, and bake from 50 to 60 minutes. (Makes 2 loaves.)
(Time required for making bread, if one cake of compressed yeast is used, 6 hours.)
METHOD OF WORK
If the class is large, prepare two or three bowls of sponge, so that all can have some practice in stirring and kneading. Do not make too large a quantity of bread to bake in the oven, unless arrangements can be made to do some of the baking at the home of one of the pupils. Use the bread for the school lunch or divide it among the class to take home.
Plan a bread contest, so that each pupil will be interested in making bread at home.
LESSON XIX: SERVING A SIMPLE DINNER WITHOUT MEAT—BAKED OMELET—MACARONI AND CHEESE
PRELIMINARY PLAN AND METHOD OF WORK
At some previous time the teacher should discuss with the pupils the plans for the dinner. It may be well to let them invite the members of the school board or others interested in their work to partake of the dinner. They should decide on the menu, with the help and suggestions of the teacher, and should choose foods that they can bring from their homes. The main course should consist of such a vegetable dish as baked beans, an omelet, or macaroni with white sauce and grated cheese. To accompany this there should be potatoes and a fresh green vegetable, such as spinach or cabbage, and a hot bread.