Ontario Teachers' Manuals: Household Management Part 16

Boiling.--Cooking of any vegetable or fruit in season or rice, macaroni, eggs, coffee

Simmering.--Dried fruit, such as prunes, peaches, apricots, apples; strong-smelling vegetables, such as cabbage, onions; porridge; stew

Steaming.--Potatoes, cauliflower, apples, peaches, cup-puddings, dumplings, fish

Steeping.--Tea, coffee, lemon rind for sauce

Toasting.--Bread, rolls

Broiling.--Steak, fish

Pan-broiling.--Steak

Sauteing.--Sliced potatoes, potato cakes, hash cakes, griddle-cakes (teacher prepares the batter)

Baking.--Apples, bananas, potatoes, scalloped potatoes, scalloped tomatoes, cheese crackers, drop biscuits, beef-loaf

Frying.--Potatoes, cod-fish b.a.l.l.s, doughnuts (teacher prepares the dough).

The lessons which give practice in the methods of cooking will also afford excellent drills in _measuring_, _manipulation_, and _cleaning_.

Throughout all these, the weak points of individual members of the cla.s.s should receive careful attention. In the case of typical defects, much time may be saved by calling the attention of the cla.s.s to these, instead of correcting them individually.

After the pupils have considered and practised the methods of cooking, they should be able to prepare any simple dish of one main ingredient, for which recipes should be given. If these cannot be used at school, they may be of service in the homes of the pupils.

Economy should be emphasized by suggesting simple ways of using left-overs, and definite recipes should be written for these. Fancy cooking should be discouraged. The teacher should aim to show how the necessary common foods may be prepared in a nutritious and attractive manner.

In this first year of practical work, _the main point is the formation of correct habits of work_. Cleanliness, neatness, and accuracy should be insisted on in every lesson, and deftness should be encouraged.

SUGGESTIONS FOR THE USE OF LEFT-OVERS

BREAD

1. Toast for garnis.h.i.+ng stews and hash

2. Croutons for soup

3. Bread crumbs to use for croquettes and scalloped dishes, or for stuffing meat and fish

4. Pudding (chocolate bread pudding, cabinet pudding, plain bread pudding, brown betty)

5. Pancakes.

CAKE

1. Pudding (steamed until just re-heated and served with a sauce)

2. Pudding (baked in a custard mixture)

3. Trifle.

MEAT

1. Meat pie or potato and meat pie

2. Meat loaf

3. Stew with dumplings

4. Hash

5. Scalloped meat

6. Croquettes

7. Meat moulded in gelatine

8. Salad (light meats only)

9. Sandwiches.

FISH

1. Scalloped fish

2. Salad.

EGGS

1. Stuffed eggs

2. Hard-boiled for salad

3. Garnish for salad

4. Sandwiches.

CHEESE

1. Cheese crackers

2. Cheese straws