The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-09

flour, and when this is smooth add
the strained tomato juice. Cook for
few minutes or until smooth and
thick. The tomato juice may be
used plain. emitting the first cooking
with the seasonings.
This will provide tablespoon for
each 16 people.
White Sauce
Two tablespoons butter; two table
spoons -four; one cup milk; one-half
teaspoon salt; one-fourth teaspoon
pepper. e1IsN
Melt the butter, stir in the flour,
and cook until smooth, but not
brown; add the milk slowly and cook
until smooth and creamy. Season.
This makes 10 portions Of one table
spoon each.
Salad Dressing
OF numerous salad dressings, the
following are well suited to school
lunch use. AS they are used chiefly
for moistening sandwich filings, it
is difficult to give the number of
people they will serve.
Oil and Vinegar Dressing
| One-half teaspoon salt; two table
spoons vinegar; few grains cayenne;
six tablespoons oil (olive, cotton-seed
peanut or other.) Mix the ingredi-
ents and eat them until they are
we'll mixed.
Cooked Salad Dressing
Two egg yolks; three-fourths cup
milk; one-fourth cup vinegar; two
and one-half tablespoons butter; one
teaspoon salt; three-fourth table
spoon -four; one teaspoon mustard.
Mix all the dry ingredients with
the egg yolks; beat until light and
add the melted butter, cold milk and
hot vinegar. Cook in double boiler
until the mixture coats the spoon.
If it curdles, place the boiler at once
into a pan containing cold water
and beat until smooth. One whole
egg may be used in place of two
yolks.
Mayonnaise Dressing
One egg yolk; one teaspoon salt;
one-half teaspoon mustard; one
eighth teaspoon cayenne; one table
spoon sugar; one cup salad oil
(olive, cotton-seed, peanut or other);
two tablespoons lemon juice and
vinegar.
Put the egg yolk into cold bowl;
smooth; then add the oil, one drop
at time, string constantly. AS it
thickens, thin with vinegar and
lemon juice.
Sweets-Fruit and Nut CONNECTION
One pound figs; one pound dried
prunes or seedless raisins; one pound
nut meats; confectioners' sugar.
Wash, pick over and stem the
fruits and put them with the nut
meats thru a meat chopper, and mix
thoroly. Roll out to a thickness of
about one-half inch on board
dredged with confectioner's sugar,
and cut into small pieces. If this
candy Is to be kept for some time,
the pieces should be separated by
means of paraffin paper.
Candied Fruit Peel
The candied peel of oranges,
grapefruit, kumquats, and other cit
rus fruits make good sweet which
is economical, because it utilities ma
terials which might otherwise be
thrown away. It's preparation makes
an interesting school exercise. The
skins can be kept In good condition
for long time in salt water, which
makes it possible to wait until a
large supply Is on hand before candy
ing them. The salt water takes out
some of the bitter taste. The skins
should be washed in clear water aft
er removal from the salt water, boil
ed until tender, cut into small pieces,
and then boiled in thick sugar
sirup until they are transparent.
They should then be lifted from the
strip and allowed to cool in such
way that superfuous strip will run
off. Finally they should be rolled
in pulverized or fine granulated
sugar.
Honey Cakes
Simple honey cakes, such as those
for which recipes are given in one
of our earlier publications, are con-
venient for use in school lunches,
for, because of their unusual keeping
qualities, large supply can be made
up at one time. Honey drop cakes
and hard honey cake are especially
suitable.
....... ...... Boiled Custard 1890 .....-..
Two cups hot milk; three egg
yolks; one-fourth cup sugar; speck
salt; flavoring.
Beat the yolks slightly and add
the sugar and salt. Pour the hot
milk over this mixture, string con-
stantly. Cook in a double boiler,
stirring until the mixture thickens
and will form coating on the spoon.
Cool and flavor. If the custard
curdles, beat with an egg beaten.
If the whites of the eggs are to be
used, beat them very stiff and add
three tablespoons of powdered sugar.
Place by spoonfuls on water which
is hot but not boiling. Cover the
dish. Test occasionally by putting
knife into it; when it is done
nothing will stikc to the knife. Re-
move from the water with a wire
egg beaten or split spoon and place
on top of the custard.
Summary
The problem of planning, prepar-
in, and serving the midday meal for
the child in school will vary with the
region, the location and equipment
of the school, and many other fac
tors. No general discussion can give
detailed advice suited to all different
conditions.
In the foregoing pages matters OF
fundamental interest are considered.