xt715d8ndr7x https://exploreuk.uky.edu/dips/xt715d8ndr7x/data/mets.xml   Kentucky Agricultural Experiment Station. 1939 journals kaes_circulars_003_323 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 323 text Circular (Kentucky Agricultural Experiment Station) n. 323 1939 2014 true xt715d8ndr7x section xt715d8ndr7x  3 F d P ' t f H A
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1 UNIT III—DINNER “
{ CIRCULAR NO. 323
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. COLLEGE OF AGRICULTURE
Extension Division
THOMAS P. COOPER, Dean and Director
1
— Lexington, Ky.
_ December, 1939
Published in connection with the agricuiturni extension work carried on by co-
operation of the4C01lege of Agriculture, University of Kentucky, with the U. S. De-
partment of Agriculture, and distributed in furtherance of the work provided for in
the Act of Congress of May 8, 1914.

 CON'I`]L1\1'l`S
Page
Requirements ......................... . ............,4., 3 - 
The food needs ol the body ..e.......,. . .....4..,....... 3
Meeting l. One—dish meals ..,.......... . ,...,... . .,..... 3
Beef stew recipe ...................,,................. #1
Meeting 2. Vegetables .....,......,,, ` .................... 4
Preparation and cooking ............i................. 5 Req:
Meeting 3. Meat .............,.......................... 6
Meeting 4. Yeast breads ............,..................... 7 1
Flour ...........,....................,............... 7
Yeast bread recipe .................................... 8
Meeting   Light rolls ......,......,...................... 8
Parker House rolls recipe .............................. $1
Sweet rolls recipe .,................................... 9
, Meeting 6. Pics and pie crusts ......................,..... 10
Pastry and pies ....................................... 1(1
Crust [or two—crust pie recipe ,.................. 4 ,...... ll
Apple pie recipe .,...........................,........ 11
Pumpkin pie, lemon pie, meringue, Banbury tarts recipes. . 12
Meeting 7. Sponge cakes ......,........................... 13
Sponge cake recipe .................................... 13
Characteristics of a good sponge cake ......,............. 13 1
= Meeting 8. Butter cakes ......,....,...................... l<1
Standard or plain cake recipe ..,.....,.................. 141 SUS?
Apple sauce cake recipe ................................ 15 I
Tea cakes, or sugar cookies, recipe ................,,..... 15 Own
Oatmeal drop cookies recipe ........................... 16
Icings and hllings for cakes ..........,....,..,.....,.... 16 ME]
Seven-minute icing recipe .......i...................... 16
Chocolate frosting recipe ............................... 16 A· S
1 Orange filling recipe .................................. 17 1
Meeting 9. Frozen desserts ........................,...... 17 Q
Frozen custard recipe ......................,..,...,... 18 7
Milk sherbet recipe ..............................,,... 18 1
\1Vater sherbets and ices ................................ 18 i
_Meeting 10. Demonstration dinner ........................ 18 3
Preparing and serving demonstration dinner ............. 18 y 4
Turn in record books .............,.........,......... 18

 y Circular N0. 323 1
  _. FOOD PROJECT FOR 4-H CLUBS ¥
3 Unit III-Dinner
i V By DOROTHY THRELKELD and EDITH LACY .
4 _ V
5 . Requirements:
9 1. Review of food needs of the body.  
é I Suggestions for dinner. i
8 Essentials of menu planning. y
8 2. Place of vegetables in the diet.
9 3. Use and cookery of meats.
9 Discussion of family menus.
ll 4. Yeast breads.
(Y   Yeast rolls. j
I 6. Pastry and pies. E
2 7. Sponge cakes.
3 8. Butter cakes.
3 9. Frozen desserts.
3 10. Serving demonstration dinner. 1
el ‘
1. Su¤‘ rested oro rams for Club Meetin s:
. l og l g g
  T It is intended that the girls {it the suggested meetings into their
yi; _ own programs and add other meetings if there is time.
lg MEETING 1. One-dish Meals.
{5 A. Study and Discussion.
l" . . . .
I; 1. Group foods according to their use in the body.
lg 2. The essentials in menu planning:
IS a. Food value.
{8 A b. Variety in flavor and texture.
IS e. Attractiveness, color.
lg 3. The score card for family food habits. See Record Book.
N · 4. Discussion of one—dish meals other than the one to be dcmon»
strated. y

 5 
4 Kentucky Extension Circular N0. 323 J
B. Demonstrations. C. R
, . . t D. IQ
l. Cook a ()llC~Cl1Sl1 meal. Stew, pot roast or baked dish. · P
2. Make corn-meal muffins. T
  Serve the hot dish and muffins with fruit for dessert.
C. Home XtVork.
I. Prepare three one-dish meals at home before the next meeting.
2. Plan menus for family for two days. V
espet
BEEF sTEw Wilt
1 pound beef 2 c carrots VCUC,
3 e hot water Flour for dredging _ U
2% c potatoes Seasonings 5021li
1% c turnips 3 T drippings U KC
` 2 T chopped onion ~
_ _ _ _ _ _ _ draw
W1 Je beef, dredge with flour, brown with the onion in the dri i-
l ¤ l
. pings. \tVash potatoes, carrots and turnips. Pare and cut into Fl
strips about two inches long and one-half inch thick. lf pieces are 1
cut smaller, they will cook too quickly and be done before the meat. 9
.~\dd three cups water to the meat. Simmer meat forty-Eve minutes 3
before adding vegetables; longer if meat is tough. Add vegetables
and continue to cook 30 minutes. F]
two
AIEETING 2. vegetabies. ‘“‘“‘
. on.
.»\. Study and Discussion. Rmx
l. Place of vegetables in the diet. Their classification as to: t salte
O
a. Food value. Wm
b. \N7ays of cooking. PCN
2. Menus providing vegetables thruout the year, from the home Cfmll
garden; canning, storing, drying. (MO
unct
B. Demonstrations. PCM
V m w
l. Cook cabbage, onions, turnips or some other strong-flavored ' may
vegetable. nlm]
2. Cook spinach, peas, string beans or some other mild-flavored e
vegetable. 3 cool
  Prepare tomatoes in different ways. be C

  — i
_  Food Project for 4-H Clubs, Unit III 5 i
1 C. Report on home work by each club member. ‘
~ D. Home Y\/'ork.
i Plan and prepare the family dinner for one week. V
I Take menus to next meeting. ?
» PREPARATION AND COOKING OF VEGETABLES _
Vegetables should be cooked as soon after gathering as possible. V
especially corn and peas, as they lose their sweet flavor on standing. L
\~Vilted vegetables can be freshened by soaking in cold water. The 5
vegetables should be washed thoroly and scrubbed if necessary. 1
Soak cauliflower, broccoli and brussels sprouts in cold, salted water
(1 teaspoon salt to 1 quart water) one-half hour before cooking, to i
draw out any insects.
The object of cooking vegetables is to:
l. Soften the cellulose or fiber. ,
2. Cook the starch. l
3. Increase the palatability.
' They may be cooked by boiling, steaming. or baking. The last
. two methods are preferable, as more food value is conserved. Much
mineral matter is saved if vegetables are cooked with their skins _ l
. on. Cook as quickly as possible to preserve the flavor, texture and
appearance. For boiling, start the xegetables cooking in boiling.
salted water, allowing l teaspoon salt to l quart of water. Soda
softens the fiber and hastens the cooking but it is not recommended
because it destroys vitamins, causes greater loss of food value in the
cooking water, and may affect the flavor of the cooked product.
Cook such vegetables as turnips, cabbage and onions quickly, in an
uncovered vessel. Cook mild-flavored vegetables, as carrots and
peas, in a small amount of water, in a covered container. The water
¥ in which vegetables have been cooked should not be discarded as it
Q  may contain much food value. It may be used in soups or evaporv
ated and served with the vegetable.
The coloring in green vegetables may be retained if they are
cooked quickly in an uncovered vessel. All white vegetables should
be cooked only until tender, as overcooking darkens them. y

 6 Kcntzzc/cy Extension Circular No. 323
MEE I ING 3. Meat. and I
.·\. Study and Discussion. HFC  
l. Food value of meat. fl
to 1e
2. Place in the diet. Hmm
3. How to know cuts of meat. Use charts for cuts. time
4. Cooking. Tough cuts. Tender cuts. IGSS 1
  Family menus. (Home work from Meeting 2.) ul ‘“‘
A.
B. Demonstrations. in S];
l. Prepare a meat dsh. (Swiss steak, roast pork, or ham baked lv lo:
in milk.}
2. Prepare left-over meats in various ways. V MEF
_ C. Report of home work by each club member. '\· Sl
D. Home ltVork. Prepare meat for three dinners. Collect recipes Y
for using the tough portion of meat. YL
b
MEAT (7-
Meat is a protein food and is therefore muscle building. Meat (I
supplies to the body complete proteins, phosphorus, and iron. lt is C`
a valuable food when eaten in moderate amount. B_ U
In cooking meat one should know the effect of heat on protein. H
Long exposure to high temperature toughens protein. Tender I)
cuts of meat may be cooked by short exposure to high tempera-
ture. Tough cuts may be made tender by long cooking at a low U R
. temperature. The appearance of meat is an indication of how it D. I_
should be cooked. Meat which is {ine in texture, well mottled with \
fat and contains little bone does not require long cooking. It may  
be broiled or roasted. Meat which is coarse grained, showing thick  
muscle walls, should be given long, slow cooking in water or steam `
or should be ground or chopped. Meat that is very coarse and lull  l
of connective tissue and bone is best used for soup. I
Beef, veal, mutton, lamb, pork and poultry are the meats com- _
monly used. The kind of meat determines to a certain extent the Tm
method of cooking and the length of time. Veal, mutton, lamb 23S;

 »  Food Project for 4-H C/11/Js, Unit III 7
and pork should be well done. The tender cuts of beef frequently
are served rare.
_  lt is a question whether searing meat at high temperature helps  
to retain the juices; however, searing may make for better flavor, {
_ aroma and color. lf a roast is cooked at a high temperature the
time of cooking is shortened but the loss is greater and the meat is Q
less uniformly done. Most roasts should be cooked uncovered and
at moderate temperature. .
Meats used for soup should have the juices extracted by cutting  
in small pieces, soaking in cold. salted water and cooking very slow-
ly for a long time. _
MEETING 4. Yeast Breads.
.-\. Study and Discussion.
Yeast breads and their variations. ’  
a. Kinds of flour. How to handle hard- and soft—wheat llours.
b. Yeast.
c. Methods of making and handling yeast breads.
d. Score card and standards for a loaf of yeast bread.
e. Comparative value of yeast breads.
B. Demonstration.
a. Yeast bread.
b. ]udge yeast bread. (Kentucky Extension Circular 180.)
- C. Reports by club members.
1). Home VVork.
Make light bread at least twice and bring one loaf to be scored
at next meeting.
Study score cards for yeast breads.
` FLOUR
Two distinct types of flour are made in this country. one from
soft wheat and one from hard wheat. Soft wheat is produced tn
Kentucky and other states where rainfall is abundant. Soft-wheat
llour is white. smooth in texture and contains a delicate balance ol ~

 8 Kentuc/cy Extension. Circular N0. 323 °
gluten-forming proteins. In making yeast bread this balance is 2-
often destroyed by strenuous kneading and prolonged raising. `  
Soft-wheat flour has a limited power of absorption and a slight ten- BI D
dencv to give off moisture during raising. Consequently the dough ° 1.
should be made as soft as possible and handled as little as possible; i 9
· that is, just enough to develop a smooth surface. _'
Hard-wheat flour is creamy in color, granular, and has a higher C· _l*
percent of protein and less starch than soft-wheat flour. lt requires I) H
more kneading and a longer raising period to develop the gluten. N
Soft-wheat flour is more generally used in Kentucky since it is jk
a home-grown product. Recipes for hard-wheat flour products do
not give satisfactory results when soft-wheat flour is used. lt is
therefore important that Kentucky club girls know the kind of flour
they are using and the source of the recipes they follow.
YEAST BREAD-—QUICK METHOD C
2 c scalded milk 6 to '7 e soft-wheat flour oly u
2 T sugar I 2 t salt · risc I
2 compressed-yeast cakes‘·‘ 2 T shortenmg knca
Scald the milk; add the sugar; and let cool until lukewarm; add boar]
the yeast and stir until it is dissolved. Then beat in enough flour to mlm
make a thin batter. Add the salt and soft or melted shortening, and Of a
stir in enough flour to make as soft dough as can be handled. Knead brim
gently and just enough to get a smooth surface. Place the dough Bm;
in a greased bowl, cover with a cloth, and let stand until the dough Lct
is double in bulk; punch down and let rise again; then remove to wo.,
board. Divide into two loaves. Shape and place in greased bread mus
pans. Brush the tops of the loaves with melted fat. Allow to risc
again until almost double in bulk. Bake 45 minutes in a moderate I;
oven (375 degrees 13.). This method requires about 2% hours. SPN
marrmo 5. mgm Rolls. ‘·‘“"
.»\. Study and Drscussion. Roll
I. Characteristics of a standard loaf of bread. ]>l21C<
QT-l;ied yeast may bc used instead of compressed, in which case we recommend that hot
the directions given by the manufacturer be followed thruout the preparation of the [`grp
yeast, The type of yeast used does not affect the manipulation of the dough.

 ~ Food Project for -/-H C/tabs, Unit Ill il
2. Scoring loaves of bread. V
4 3. Methods for making light rolls.
_ B. Demonstration.  
l. Plain rolls. ‘
2. Sweet rolls.
C. judge loaf of yeast bread. `
D. Home X/Vork. 1
Make rolls twice. Bring six rolls to next project meeting lol  
judging work.
PARKER HOUSE ROLLS i
1 emilk, sealded We yeast cake softened in
2Tsugar lt cboiled water cooled
2Tfat until lukewarm <98°F.>
l tsalt 3 to 4c flour (soft wheat)
Combine as for bread, adding flour gradually and beating thor-  
oly until no more can be worked in with a spoon. Cover tight, let
rise to twice its original bulk. Turn onto a lightly floured board, t
knead slightly, and roll three-fourths inch thick. Lift dough from j
board to allow it to shrink before cutting out rolls. Cut with a
round or oval, floured cutter. Crease the center with floured edge _ i
of a dull knife. Brush half of each circle with melted fat. Fold,
bringing edges together. Place one inch apart in an oiled pan.
Brush tops with melted fat to give a glaze and to keep them soft.
Let rise until double in volume, then bake in a hot oven (
Chop raisins, add sugar, lat, egg slightly beaten, cracker crumbs. lol
and lemon juice and rind. Roll plain pastry dough one-eighth ol [Or
an inch thick and cut three and one-hall inches long by three inches mc
wide. Put two teaspoons of the raisin mixture on each piece. Mois-
ten edges with cold water hall-way round, [old over, press edges ha.
together with lork. Prick top with fork. Bake in a hot oven. [I l

   1
Q Food Project for 4-H Clubs, Unit III 13 .
MEETING 7. Sponge Cake. n
  A. Study and Discussion.  
. l. Review of table service and table etiquette. {
2. Sponge cakes. . A
. a. Materials used. A
b. Methods of mixing and baking sponge cakes. *
B. Demonstration.
y Sponge or angel food cake. l
C. Report on home work by each club member. y
D. Home X/Vork.  
A li
Make the cake demonstrated at the last meeting. Each girl A
bring sample cake to the next meeting for judging. l
Q Sponge cakes are those in which no fat is used. A true sponge 1
cake is leavened by means of air incorporated in the beaten eggs. i
Modihed sponge cake   one in which baking powder is used. ·
SPONGE CAKE
6 egg yolks 1 c pastry flour
1 c sugar ‘A t salt
1 t lemon juice Grated rind of he lemon
6egg whites
Sift flour with salt twice. Sift sugar four times to ensure Hneness.
Beat egg yolk until thick and lemon colored. Add sugar, beating
all the while. Add llavoring. Fold in flour. Fold in egg whites.
Pour into ungreased cake pan. Bake in moderate oven (325O F.)
for one hour. For characteristics of a good sponge cake see Ken-
tucky Extension Circular 280.
Clmmctcristics of rz Good Sponge Cake. A sponge cake should
have a golden brown crust, line texture and a moist, tender crumb.
lt should be light in weight for its size. \

 14 Kentucky Extension Circular No. 323 S
MEETING 8. Butter Cakes.
.»\. Study and Discussion. _
Methods for mixing butter cakes. .
B. Demonstrations. T
l. Simple butter cake.
2. Cake [rostings and icing.
l\
C. judging sponge cakes brought from home. Soda
` at
D. Home \tVork. a_
l. Make a butter cake to be judged at next meeting. one ‘
2. Plan a menu for the demonstration dinner.
Butter cakes are those in which fat is used. Butter cakes are 3
_ leayened with baking powder or soda and an acid.
STANDARD OR PLAIN CAKE
Hf; c fat 2% t baking powder
1 c sugar % t salt
2 eggs 1 t flavoring extract
% c milk 1*% c pastry Hour
Cream the butter, add the sugar gradually; cream thoroly and (
add whole eggs well beaten. Mix and silt Hour and baking powder
. . . . part
and add alternately with milk to the Hrst mixture. Bake thirty H
. . ·otn
minutes (at 3500   in a shallow pan. The cake may be spread _ I
. . . nnx
with chocolate lrosung. .
lloui
Variations: boat
. . . sl` l‘
Spice Cake. Add % t cinnamon and yi t each ol cloves and nut- érllg
meg to the recipe for standard cake. t I K
t ren
Chocolate Cake. Add yl ounce melted chocolate to recipe for gym-
standard cake. Decrease Hour or increase liquid slightly as the cho- ten
colate thickens the mixture. I
Nut Cake. Add M2 c chopped-nuts to standard recipe. tlou;
. . . . tl ·
\‘Vl`ll[C Cake. Use three egg whites instead of whole eggs in K
_ . ~ whe
ICCIPC lor standard cake.

   Food Project for 4-H Clubs, Unit Ill 15 I
APPLE SAUCE CAKE i
  0 fat 1 t cinnamon _
~ 1 C Sugar lé t cloves E
Y légg, well beatéfl 1 craisins, nnely cut and floured f
A 1 tsoda 1 cnuts, finely cut and floured "
1% cilour lchot, thick, strained apple
% tsalt sauce — .
A Mix as for butter cake, adding Hour which has been sifted with  
soda, salt, and spices alternately with apple sauce, a small amount  
at a time. Lastly add raisins and nuts. Bake in a moderate oven for i
one hour. 3
  TEA CAKES OR SUGAR COOKIES
? (Makes 36 Cookies 2" in Diameter) ,
li c butter 1 egg  
` 2'Tlard 1%-1*53 cflour ¤
  c sugar 2 t baking powder c
li c milk lé t salt
I/t tvanilla or lemon extract
Cream butter, lard and sugar. Add egg and beat mixture. Add ·
  >art of the milk. Sift flour before measurinr. Measure one cu > of
l 5 l
flour and to this add baking powder and salt. Sift this into the
. mixture and stir. Add remaining milk and enough more of the
llour to make a very soft dough. Put the rest of the llour on the
board. The dough may then be turned onto the board and kneaded
slightly until it can be rolled to about one—fourth inch in thickness.
'l`he less flour used the better the product. Cut cookies and place
them on a baking sheet or in a shallow baking pan. Sprinkle with
granulated sugar and place in a hot oven, 370 degrees. Bake for
ten minutes.
lt is a decided advantage, before kneading and rolling the l
dough, to put it on ice or in a cold place for thirty minutes or until
the fat in the dough hardens. The mixture then requires less llour
when being rolled. N

 Iii Kenltzc/cy Extension Circular N0. 323
OATMEAL DROP COOKIES
lé e molasses hi c brown sugar
lé cmelted fat 4tbaking powder
EQ craisins 2 t spice (1 t cinnamon and 1 t
% cnuts nutmeg, ginger or cloves}
9*4 c milk 1 t salt C
2 e nour 2 c oatmeal
ten 1
.. . . t t
Silt together all the dry ingredients except the oatmeal. Add U") `
the oatmeal to the dry mixture. Combine all the liquids., Stir
the dry ingredients into the liquid a little at a time. Add nuts and NIEE
raisins. Stir the mixture well. Drop it on pie tins, a small spoonlul
in a place. Bake the cookies in a moderate oven. °\‘ D
l.
2
_ ICINGS AND FILLINGS FOR CAKES
SEVEN—MINUTE ICING 3
2 egg whites, unbeaten 1% t light corn syrup
1% c sugar 1 t vanilla B E
5 T cold water ·
. . . . . l
Put all ingredients except the vanilla into upper part ol double 9
boiler. Mix well, beating with a dover egg beater. Cook seven "
minutes over boiling water, beating constantly with the egg beater. C. ll
The icing is done when it stands in peaks. Remove from hre, flavor D }
and beat until thick enough to spread. `
This recipe may be varied by adding nuts, raisins, cocoanut. l
cherries or other desired materials. 2
35
—l
CHOCOLATE FROSTING
Zsquares unsweetened 3Th0t water .
chocolate, melted 1% csifted confectioner’s (
1 t butter sugar
1/iz tvanilla DO ]
thre
Mix chocolate, butter and hot water. Cool. Add sugar until Put
of consistency to spread. Add vanilla and beat. and

  
Food Project for 4-H Clubs, Unit Ill I7
ORANGE FILLING I
3% Tiiour 3T1em0n juice
I C SUBM _ % c water i
Gyfaiéd rmd 1_01‘aHge 1 egg, slightly beaten {
Fg eorange juice 2 tbutter g
Combine ingredients in order given. Cook in double boiler
ten minutes, stirring constantly. Cool. Makes enough Filling [or ~ l
two 9-inch layers. V
MEETING 9. Frozen Desserts. ‘  
_»\. Discussion and Study. j
l. Review table service and etiquette.
2. Plans for demonstration dinner.
a. Select menu. `
b. Complete other plans. j
c. Invite guests.  
3. Frozen desserts. 4
B. Demonstration. y
‘ l. judge butter cakes brought by girls. I
2. Prepare frozen custard and sherbet. ·
C. Report on home work by each club member.
D. I·Iome M/'ork.
l. Plan, cook and serve a dinner.
2. Plan menus for two weeks.
F5. Practice home meals.
»l. Complete records.
FROZEN DESSERTS
General directions lor freezing. Scald the inner can ol freezer.
Do not completely Hll the can with mixture to be [rozen. but leave
three or [our inches for expansion. Put in the dasher, cover the can.
put it in the freezer and [asten the handle. Then pour crushed ice
and salt around the can until it comes above the mixture inside `

 18 Kentucky Extension Circular No. 323 Circula
the can. Use one part of salt to seven or eight of ice. Turn the  
handle of the freezer until it turns hard. Then wipe off the top of
the can, open and take out the dasher. Pack cream, cover the can .
and let it stand for at least an hour. If the ice cream or sherbet is Pu
to be kept for any length of time, drain off the salt water and pack  
ice and salt around over the top of the can. Use four parts of
ice to one part salt. _
FROZEN CUSTARD (FOR FOUR, PERSONS)
4cmi1k or thin cream 1 c sugar . All
2 eggs 1 t vanilla · _
_ _ _ _ _ shoulc
Make this into a soft custard. Let cool, then freeze. The large Parcdj
amounts of sugar and vanilla are needed because flavors are not so steak,
evident in frozen dishes. $Y€“’$—
. prepai
farm f
MILK SHERBET and tl
1qt. milk Juice of 3 lemons
1% c sugar
Combine the lemon juice and sugar. Stir in the milk slowly and mug;
. . <
freeze. the mixture. hem] I
are nc
WATER SHERBETS AND ICES subjec
The ingredients are the same as for milk sherbet, except that Tc
water is used instead of milk, and any desired fruit juices are com- Clamp
bined with lemon or used instead of lemon. Make a sirup by boiling R1
the water and sugar together for about Hfteen minutes. Add the used (
fruit juice, cool and freeze the mixture. pemu
Tests
MEETING 10. Demonstration Dinner. j_
back (
.»\. Demonstration. » 2.
_ _ stretcl
l. Prepare and serve demonstration dinner. 3
2. Turn in record books. when
T i
poultl
_ (*1131111
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