xt79057csx6f https://exploreuk.uky.edu/dips/xt79057csx6f/data/mets.xml   Kentucky Agricultural Experiment Station. 1939 journals kaes_circulars_003_322 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. 322 text Circular (Kentucky Agricultural Experiment Station) n. 322 1939 2014 true xt79057csx6f section xt79057csx6f (
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F 4 ·H Clubs ¥
  UNIT II—SUPPER OR LUNCHEON l
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K UNI V ERSITY of KENTUCKY
’ COLLEGE OF AGRICULTURE
 - Extension Division
 '_ THOMAS P. COOPER, Dean and Director
` I .
~ Lexington, Ky.
I December, 1939
{ Published in connection with the agricultural extension woi·k carried on by co-
; operation of the College of Agriculture, University of Kentucky, with the U. S. De-
; partment of Agriculture, and distributed in furtherance of the work provided for in
 yv the Act of Congress of May 8, 1914.

   r
CONTENTS
Page =
Requirements ,...,..,.....,...... . . .,....4..,....,.. 3 _
Meeting l. Supper menus ........ . V... . .e.V.. . . . . , 3
Planning and selecting meals .......,...,. . 4i..,,V,. . .... 4 `
Important constituents of foods .. .,,...i»..........,,,. . 6-7
Measurements .......,...................,.,.....,....4.. 7
Meeting 2. Milk and ways ol serving it ...........,......... S
\1Vhite sauce recipes .................,........... . .,.. 8 V _
Cream soups ......................................... 9 11
Cream of tomato recipe .,....................,......... 9 #1111211
Creamed cabbage recipe ......... . .................. , 9 entert
Meeting 3. Cheese ...................,.................., 111 }[[Q[1)1
Cottage cheese recipe ........ . ........................ 11 [iw X,
Chilaly recipe ...............,........................ I1 [RMC
Macaroni and cheese recipe ......................... . ll ·
\\'e1sh rabbit recipe ....... . ..................... . 12
Meeting 41. Potatoes .......... . .... . ..........,,. . .... 12 :\. C:
Baked potato recipe ..................,.....,.....,.... 12 Si
Scalloped potatoes recipe ..........................,... 12 M
Meeting 5. Salads ...........................,..,,....... Iii C]
Salad dressings and salads ...,................ . ........ 1—1 p(
Salad dressing recipes ..... . ..............,.. . .... 1#1—-15 _  Sa
Salad recipes .......................,......,.......... 15 ( D
Meeting 6. Desserts .........,............................ 111 G
Solt custard recipe ........,............ . .... . .,.... 17 ? '
Baked custard recipe ................. , ............. _ 1H 4  
Cornstarch pudding recipe .........................,.., 18 .  I
Scalloped apples recipe ...,,... . . . .,.....,... . ,..... 18 `  1)*
Hard sauce recipe .............· . .........,............. 19 . H. K
Meeting 7. Candy ...................,.............,..... 19 _ W
g (Iandied fruits .................................,..... 111
Candied orange peel recipe ............................ 19 _  Ul
Chocolate ludge recipe ................................ 211 A H
Molasses tally recipe .................................,. 211 . "(
Meeting 8. Quick breads ...............,.................. 21 » MBE
Mulhns recipe ........................................ 21 \ S
\\’ho1e—wheat biscuit recipe ............................. 21 i ‘ ‘ t
Fruit-nut bread recipe ................................. 22 y  1-
Meeting 9. Table service and etiquette ..................... 22
Meeting 10. Preparing and serving demonstration luncheon . . . 22 `

 . Circular N0. 322
.  FOOD PROJECT FOR 4-H CLUBS j
_ Unit II—Supper 01* Luncheon ·
By DOROTHY THRELKELD and EDITH LACY
'l`his unit includes the preparation of sintple, wholesome dishes,
suitable for suppers or luncheons. Buliet service is an easy way ol .
entertaining a large group that could not be seated comfortably at
a table and is a very popular form ol meal service. lt can be attrac
tive without being elaborate. Girls enjoy planning and serving both
table and buffet suppers and luncheons.
j REQUIREMENTS
. .e\. Carry out lessons as follows: y
A Supper menus. l
Milk and ways ol serving it.
Cheese. P
Potatoes.
‘ Salads.
 I Desserts.
i Candy. U
Quick breads.
Table service and etiquette.
Preparing and serving a supper.
li. Keep record of work at project meetings and at home. The
U work of this unit has been definitely planned. However, the
order of the meetings may be changed occasionally for the con-
venience ol` the leader and project members. Meetings may be
added to those suggested here.
NIEETING l. Supper Menus.
‘ »\. Study and Discussion.
I. Supper menus.
(a) Discussion ol what makes a satisfactory supper or lunch
; eon menu. j

 »I l{z¢11/tw/cy lixtenston Circtzz/ar No. 322  
(b) Suppers—[amily, company and Sunday night. um I-
(c) Foods s11itable [01* children's sttppers. · the gt
2. Plan work [or next meeting. Smglc
(21) Decide l1ow [ood materials a1*e to be supplied. AI
(b) Assign duties. me Ol
B. Demonstration. _ l-
Nlethod o[ keeping records. a_
(L. Home \\’ork. m€al·
\\'rite two supper menus, one [0r [amily and 011e lor a special at OU
occasion. WQY Z
poor
PLANNING AND SELECTING MEALS Ht all
\\'e Sll()lll(l know the [oods necessary [01* the body needs, whether mom
we are preparing a ll\Cllll [or tl1e [amily 01* selecting our ow11 meal at OI
[rom [ood prepared [or 11s. ()[ten we have the right [oods set be[ore mgm
us, b11t do not choose properly because 0[ likes and dislikes. There b.
are <*ertain [oods which the body needs and there should be some ol sweet
each o[ these in each day`s diet. A diet which supplies these needs crear
o[ the body is an adequate diet; that is, the1*e is not too mitch starch s0n1e
or too much protein 01* too much [at, l)ll[ a good proportion 0[ centr
each. ,·\n adequate diet also supplies the n1ine1*als and vitamins we C_
must have [or per[eet health. The daily diet should include the i. mud
lollowing. emma
NIilk—one quart. y  mm-(
\'egetables—t.wo besides potatoes—one 0[ these should be green.   hash
lea[y or yellow; 011e should be raw.
l*ruits—two. including a (Zll1`llS [ruit 01* tomatoes. 2
Lean meat or eheese—one serving. A Pmd
(1erea]—one serving 0[ whole cereal. ‘ 3
Sweets—use sparingly. L  *CYVi
· Hill]
It may not be possible to have all the necessary loods in one ‘ A
meal. l)lll, they should be supplied in the three mealsi0[ the day. [
lt is very n111cl1 bette1* to consider all three meals [Ol` a day, wl1e11 \
making out tl1e menu, rather than to consicler each meal separately. I
[l`ll(‘l`(‘[(>l`(`. try to keep in mind what is to be served at the other   ll

   Food Project for 4-H Clubs, Unit Il 5
  two meals, whether planning a breakfast, dinner or supper. lt is
the adequate diet for the whole day which counts, more than a
single meal. V
I After one has learned what groups of foods are necessary, there ‘
are other things to consider in planning meals. They are:
i l. Have contrast in foods as to: T
a. Flavor. Never serve foods very like in flavor, in the same .
meal. For example, do not serve tomato soup and tomato salad V
at one meal. Avoid serving the same food prepared in the same A
way at all three meals. Hash for breakfast and again for lunch is a
poor choice. Such staple foods as bread and butter may be served
at all meals. Altho we want contrast in flavors, they should har-
monize. Do not serve several foods which have very high flavors, f
at one time. Serve foods with mild flavors and distinct flavors
together. ;
b. Texture. Serve soft and crisp foods, moist and dry foods.
, sweet and acid foods together. For example. serve toast with t
creamed dishes, and some crisp vegetables in most salads. Serve
4 some bulky foods at each meal, never a meal of all heavy and con—
‘ centrated food. f
‘ c. Color. Foods that form attractive color combinations are -
much more appetizing than foods all of the same appearance. For
t example, carrots and peas, mashed potatoes and steak are much
V more attractive than mashed potatoes, creamed cauliflower and
L hash.
Q 2. Save food and money. Buy foods in season and utilize home
if products.
T   Serve plates with small helpings. Have additional food in
]_ serving dishes. An overloaded plate is unattractive and unappe-
· tizing.
E A supper may consist of:
I  Vegetable (preferably not potato if it has been served at noon).
i Bread and butter.
, Milk. \

    
  _
li Kentucky Extension Circular No. 322
Sweets in moderation. Only light desserts, as fruits, simple pud- -;
dings and cookies. » A
An egg or cheese dish or a light salad may be added if the dinner
meal has not been heavy. Vlmmil
IMPORTANT CONSTITUENTS OF FOODS, AND THEIR Bu'¤t€1`
FUNCTIONS  
The following table gives the important constituents of foods Eggs
. . . . 1V€1`
and the part which each plays in the body processes ot children and Milk (l
adults. §_Pi§¥;;?
is l
Classincation and chief sources General functions gheese
-4-—-.»-;Y--—--»»——·—»-»-- .l——————— reen:
CARBOHYDRATES FATS
Sugar Macaroni Butter Produce energy for work
Jellies Potatoes Lard and warmth, and for
Jams Sweetpotatoes Vegetable oils carrying on the general
Syrups Dates Pork body processes.
Molasses Bananas Bacon
Candy Cereals Cream
Breads Dried beans Nuts
Rice A]
jimi-_ PROTEINS -7WY 7*;% WWA OY 3 S
Lean meat Cheese Build new body tissue mmm
Beef American of children and conval-
Mutton Cottage escents and keep body H€\'€Y
Lamb Eggs tissues of children and i mcasl
Chicken Milk adults in repair. _
Pork Beans (dried) HOWU
Fish www Mattgr-and dried peas lengtl
CELLULOSE Aid digestion. Help in h;l]f-5
Coarse cereals preventing or overcom- I I
Coarse fruits and vegetables ing constipation. I le
f i\}IH\I‘ERALS wxr me Y IIICHS1
Calcium Iron Help to build and re-
Milk Liver pair bony and muscu-
Cheese Oysters lar tissues and build
Phosphorus Dried beans new red blood corpus-
Lean meat Beef (lean) cles. Help to keep body
Egg yolk Heart in good condition. Aid
Cheese Greens in body processes such
Whole-grain . Molasses as digestion, heart ac-
cereals* Egg yolk tion, secretions, etc.
Milk Blackberries
Prunes
Whole-grain cereals
String beans
Peas
 
’ Made from whole grain.

 V Food Project for 4-H Clubs, Unit I] 7
  } é
Classlllcatlon and chief sources General functions
vrrAM1Ns i i
VitaminA Vitamin B1 VitaminC Vita.minD Help to promote I
Butter Fresh green peas Oranges Egg yolk g}`0Wth and 0p*
Cream String beans Grapefruit Fish liver oil tlmum heallih. . l
Carrots Whole milk Tomatoes i
Eggs Whole-grain Cabbage Antipellagric
L1Y€1` cereals & breads (raw) factor
M1lk(Wh0le) Pineapple Bananas Liver "
Spinach Peas Apples Beef
Fish liver oil Lettuce Milk `
Cheese Potatoes Eggs
Greens Greens
Lemons
Turnlps
 
MEASUREMENTS y
All measurements given are level. The straight edge of a knife
or a spatula is used to smooth the surface of dry ingredients. Dry
materials, as flour and sugar, should be sifted, measured lightly and
never shaken or pressed down. Fats are packed solidly into the y
measure. A spoonful of dry material is measured by hlling to ox er» i
flowing and then leveling. Half a spoonful is a spoonful divided .
lengthwise with one-half taken away. One—fourth spoonful is a
half-spoonful divided crosswise with the division line a little nearer
the handle end of the bowl. Graduated measuring spoons and
measuring cups ensure more satisfactory results.
Abbreviations Equivalents
T .............................. tablespoon 3 t .............................. 1 T
t .............................. teaspoon 16 T .............................. 1 c
c .............................. cup % c .............................. 1 g
spk. .............................. speck 2 c ............,..............,.. 1 pt.
oz. .............................. ounce 2 pt. .........................l.... 1 qt.
lb. .............................. pound 4 qt. .............................. 1 gal.
g .............................. gill 2 gal. .............................. 1 pk.
pt. .............................. pint 4 pk. .............................. 1 bu.
qt. .............................. quart 16 oz. .............................. 1 lb.
gal. ........................... ..gallon 2 T .............................. 1 oz.
pk. .............................. peck
bu. .............................. bushel \

 S Kemzzc/cy Exlwzsion Circ1zlr1·rNo. 322 I
MEETING 2. Milk and \~Vays of Serving It. ékijl
TI}
.·\. Study and Discussion. Me
I. hood value ol milk. Th.
2. \Vays of using milk.
B. Demonstrations. DH
salt ar
I. Make white sauce. I Smmll
2. Make cream soups (tomato, spinach or pea).
  Prepare creamed vegetables (beans, cabbage, or turnips). C1.
mashe
(1. Home \\'ork. used i
· IC
I. Make a cream soup at least three IIIIICS. UI CI
be ust
L) · _ . . ,' . , . I .' ' , ., 4, _
-. Collect recipes on nays ol using milk and ti) one. Whuc
css bt
MILK cream
. . . . . . . I most
Milk 15 one ol our most important toods. It supplies calcium _ I
and phosphorus to build bones and teeth; vitamin A, necessary lor
growth and health; protein for muscle building; and sugar and fat I 
for energy. Every child over two should have a quart of milk a day I
to provide for growth and [or building bones Zl1l(I muscles. Some ol (
this milk may be in soups, puddings, cereals, and cocoa. Butter I
milk may be used in place of one-third the amount of sweet milk. , L-(
i[ butter is served with the bread or vegetables. ' [hm 2
Add t
to prt
WHITE SAUCE
\Vhite sauce is the basis for cream soups, cream gravies, and I
other cream dishes. The thickness of the sauce determines its use
and is dependent upon the amount of flour used. A thin sauce is I
used I`or soups, a medium sauce for vegetables and a thick sauce for SI
croquettes and soullles. Following are the proportions for the three ` uml]
kinds: Scrvc

 .  i
_  Food Project for 4—H Clubs, Unit ll 9
Kind  
Thin Cream soups 1 T 1 T  
Medium Vegetables 2 T 1 T 1 c lA t ¥
Gravies ;
Meats
Thick Croquettes 3 T 1 T 1 c Mt t
· Souffles ‘
Directions for making. Melt lat, add flour, stirring thoroly. Add
salt and milk. Cook in double boiler or over low heat stirring con- A
stantly until of desired thickness. ~
CREAM SOUPS
Cream soups are mixtures of thin white sauce with cooked.
mashed or strained vegetables, meat or Hsh. Some stock may be y
A used in the sauce. One cup of thin sauce is used to one-lourth to
r one cup of the vegetable, meat or hsh pulp. A very thin sauce should ,
be used with starchy foods. Add prepared food material to the ‘
white sauce, mixing well. Season to taste. Beat slightly with dover
egg beater before serving. Almost all vegetables are suitable tor A
i cream soup. A small amount of onion adds a pleasing llavor to
Q most cream soups. Q
CREAM OF TOMATO SOUP '
i 2 c canned or cooked tomatoes ttf; c flour
1 slice onion 1 t salt
° 4 c milk le t pepper
Mt c butter
9 Cookitomatoes and onion for about ten minutes. Press tomatoes
l thru a sieve. Make a white sauce of the milk, llour, butter and salt.
  Add tomatoes to the sauce, pouring slowly and stirring continuously
a to prevent curdling. Serve immediately.
5 CREAMED CABBAGE
i 3 c cabbage 2 c water
.  % t salt 1 c medium white sauce
. Shred cabbage. Add to boiling salt water. Boil l0 to li minutes,
. until cabbage is tender. Drain off water. Mix with white sauce.
5 Serve hot. . \

 *  
I0 lviczrttur/ty Extension Circular No. 322 Q 
MEETING 3. Cheese. I
L
.~\. Study and Discussion. i S
I. Kinds. _ i
2. Food value. I
3. Scalloped and au gratin dishes. S
=l. Individual score card for food habits (see record book). (
V   
IS. Demonstrations. 1
l. Make cottage cheese and serve it in several ways: plain, as (i
salad, and in a sandwich.
2. Make a cheese dish: \tVelch rabbit, macaroni and cheese, or i
_ Italian rice. '
(L. Report by each club member, of home work assigned at previous
meeting.
Ii). Home \Vork.
Each member scores herself on her food habits.
Prepare cottage cheese according to instructions. I C
Use cottage cheese in at least three ways. I c
a
CHEESE ~ S
(jheese is made lrom the eurd ol milk. i.lll1C1`C are many varieties. Q
ol which cottage cheese (made from skim milk) and American t
cheese are the best known. ‘
Cheese is very rich in the muscle-building material, protein.
Since it contains so much of the material similar to that found in
meat, cheese should not be served at the same meal with meats. It , st
is a very concentrated food and should be served in small amounts. g
It is more easily and quickly digested when grated and combined C
with other foods not rich in protein. · P

   Food Project for 4-H Clubs, Unit Il I I
  COTTAGE CHEESE
i The milk for cottage cheese should be freshly soured. Allow
  skim milk to stand until it has clabbered. Cut curd into % inch to y
y   inch cubes. Heat it slowly over warm water until the curd sep-
i arates [rom the whey. ()ver-cooking or too high a heat toughens I
_ the curd and makes an undesirable product. The temperature
; should not go above 120 degrees F. Strain thru cheesecloth. The
curd may be washed in cool water to remove sour taste. Season with I
‘ salt and sweet or lreshly soured cream. Sweet milk may be coagu-
lated with rennin and used instead of sour milk. Allow one—tentl1
S ol a rennin tablet to three quarts of sweet milk.
. Cottage cheese may be served with fruits or vegetables in salads,
y ‘ in sandwiches, and in many other ways. lt is a wholesome and I
I nutritious protein food and should be served often.
S ` CHILALY I
1 T butter WS, lb. soft, mild cheese
T  2 T chopped green pepper él tsalt
I 1% T chopped onion 2 T milk
»   c canned tomato pulp Paprika
.V ]_ egg .
i Cook pepper and onion with the butter three minutes, stirring
constantly. Add tomatoes from which liquor has been drained and
f cook Eve minutes. Add cheese cut in small pieces. Cook over hot
y water until cheese is melted, then add milk and egg slightly beaten.
y add seasoning. Serve on toast or crackers. This dish is good for
Y  Sunday suppers.
" L MACARONI WITH CHEESE
1 “ 
_  % c macaroni broken White sauce
T in inch pieces 2 qts. boiling water
_» 2 t salt Grated cheese
i   Cook macaroni in boiling salted water until solt; drain in
I   strainer. Pour over it cold water to keep pieces from sticking to-
,. ·  gether. Put a layer of the macaroni into a buttered baking dish.
I j Cover with white sauce to which grated cheese has been added.
T Put buttered crumbs on top and bake until brown. i

 é
12 Kentucky lfxlerzsion. Circular No. 322  
WELSH RABBIT _. dig
1 T butter Vi t mustard i Ch
1 c milk or thin cream 1 egg
%, t salt 1 T Hour M.
Paprika lcgrated cheese . ‘ ·
Toast \
Melt fat. Add flour and seasoning, mix well. Add milk slowly A i
and bring to the boiling point, stirring constantly. Add cheese and
stir until melted. Remove from the fire. Beat the egg well and A
pour hot sauce on it. Mix well. Serve hot, on toast.
MEETING tl. Potatoes.
.—\. Study and Discussion. l 15
l. Eood value.
_ 2. \\’ays of cooking and serving.
B. Demonstration.
Prepare baked, scalloped and au gratin potatoes.
C. Home XtVork.
List number of times potatoes are served and the variety of ways. C.
Look up new potato recipes. Serve potatoes prepared in two new
ways.
D.
BAKED POTATOES
Select medium-sized, smooth potatoes; scrub u11til the skins are
clean; bake in a hot oven until soft, about 45 minutes. \tVhen done.
press between the hngers to break the skin in order that the steam
may escape. just before serving, break open a little more and add
a piece of butter. —
SCALLOPED POTATOES
Milk n Potatoes (3
Butter san A
Flour Pepper al
\‘\’ash, peel and slice the potatoes. Arrange in layers in an oiled sa
baking dish and sprinkle each layer with salt, pepper and flour. B
Dot with bits of butter. Add milk enough to cover contents ol bt

   ’ Food Project for 4—H Clubs, Unit II I5
Q  dish. Bake uncovered in a moderate oven until potatoes are tender. ‘ S
Chopped onion and parsley 1nay be added to each layer if desired.
.  MEETING 5. Salads. y
  ;\. Study and Discussion.
_ Essentials of a good salad. r
A Value of fresh vegetables in salads.
. Salad dressings. E
Salads of different types. .
Use of canned vegetables for salads.
B. Demonstrations.
l. Make salad dressings. i
2. Make salads of
(a) Spinach or other greens.  
(b) Cabbage in various combinations.
(c) Canned vegetables or fruits.
C. Re iort b Y each club member on home work assi ned at revi—
l 5 S P
ous meeting. _
D. Home W`ork.
Make a supper menu for each of the different seasons of the
year—fall, winter, spring and summer—considering foods obtain-
able in your locality at these seasons.
Serve salads at three meals.
l SALADS
Salads are made in a variety of ways, of meat, {ish, vegetables
(alone or in combination) or fruits, with the addition of a dressing.
Any vegetable that may be eaten raw, almost any cooked vegetable,
and an unlimited number of combinations of vegetables make good
salads. Fruits, also, may be used raw, cooked or in combination.
  Because so many salad combinations are appetizing, left-overs may
_ be used in salads. 1

 14 Kentucky Extension Circular N0. 322 ‘ 
A good salad is not merely an appetizer. lt fills a very definite  
place in the meal. Salads may form the main part of a luncheon or l
supper (for example, meat or egg salad) or they may supplement I
the other dishes (for example vegetable or fruit salad). Salads are ‘
needed to give variety and to supply needed food material in the
menu. Their food value depends upon the material of which they
are made. Salads should be attractive as well as nutritious. Some gi`?
type of green, leafy vegetable is often used as a salad itself or as a UU
bed or border for a salad. Lettuce is perhaps the most commonly ` [Ol
used. Cabbage, endive, water cress, and celery are sometimes used.
Salad greens, when used as a bed or border, should be eaten for
their valuable mineral content and roughage. .
To prepare salad greens, separate the leaves and wash carefully
to remove all dirt, sand and insects, and place in cold water to L
— freshen. \tVrap in paper or damp cloth, place in an air-tight bucket
and put in a cool place to crisp. Lettuce becomes crisp in several Lh‘
hours. Before using, shake any remaining water from the leaves mf
by swinging in a cheese cloth bag or drying with a towel. Salad ln!
greens should be cold, crisp and dry when served. j
Combine salad ingredients in a bowl sufficiently large for stir— i
ring. Mix carefully by tossing lightly with two forks. Use just L_
enough dressing to flavor and hold salad together. Add the dressing t
just before serving except in such salads as potato, where the flavor ` 
is improved by standing. Y 
Q SO
SALAD DRESSINGS AND SALADS A 
`l`here are three classes of salad dressings—French, cooked and I 
mayonnaise. A 
 · D1
FRENCH DRESSING Ct
For each tablespoon of vinegar or lemon juice allow two or   CC
_ three of oil, one-half teaspoon of salt and a little paprika or other r gc
pepper. Beat the mixture vigorously or put it into a bottle and
shake. One-fourth teaspoon of mustard or sugar may be added to .
the dressing or it may be flavored with onion, garlic or chopped .
parsley. j  ct;

   Food Project for 4-H Clubs, Unit II 15
._  COOKED SALAD DRESSING A
`  % t salt 2 egg yolks, slightly beaten,
1 t mustard or whole egg
A 1% T Sugar % c milk or water ?
2 T flour Et c mild vinegar t
2 T fat
: Mix dry ingredients. Add to egg yolk, mixing well. Add milk ‘
A  gradually, then vinegar very slowly. Cook over hot water, stirring A
L until mixture thickens. Add fat. Strain and cool. Serve plain or
. [old in an equal amount of whipped cream just before using.
MAYONNAISE
_ kt t mustard (if desired) 1 T vinegar
bt t sugar 1 T lemon juice
% t salt 1 c salad oil
- 1 egg yolk or 1 whole egg j
. Mix first three ingredients, add egg, beat thoroly. Add vinegar,
‘ then add oil a few drops at a time (until it begins to thicken) beat- .
ing constantly. Then add oil rapidly, add lemon juice and remain- i
ing oil. It is best to have all the ingredients cold.
-A SOUR-CREAM DRESSING
L  1 c sour cream 2 T vinega1· (more or less .
·  la t salt according to the acidity
‘ Dash pepper or paprika of the cream)
_ VVhip the cream, add the seasoning and serve. This is a very
Q  good salad dressing and is easily prepared.
_P CABBAGE SALAD
ij Shred cabbage very line. Let stand in cold water until crisp.
3  Drain and mix with halt as much chopped apple and a [ew raisins.
l Combine with either cream or mayonnaise dressing. Carrots or
i celery may be used instead of the apple. Green peppers, also, are
L good in a cabbage salad.
  CUCUMBER AND TOMATO SALAD
Choose Erm, fresh cucumbers and tomatoes. Peel and slice the
,  cucumbers, dropping the slices into cold, salted water. Peel the j

 i . 
16 Kentztc/ty Extension Circular N0. 322
tomatoes and cut in l1alves crosswise. Arrange the tomatoes and g
cucumbers 011 cold, crisp lettuce leaves and serve witl1 French or »
mayonnaise dressing. j
POTATO SALAD C ·
Cut cold boiled potatoes in hall—inch cubes. Moisten witl1 D
French dressing and let stand about one—l1alf hour. Add cl1opped '
celery and a little linely chopped onion. Arrange 011 lettuce leaves. y
Garnish with slices of hard-cooked eggs and a little mayonnaise.
l FRUIT AND CHEESE SALAD
Arrange halves of canned peaches or pears on lettuce leaves. ‘
Place in center of each half of fruit well—seasoned-cottage cheese. difh
Serve with boiled salad dressing. dep
. con
JELLIED TOMATO SALAD mai
2H/ectomato juice Chopped parsley lf [
4 t gelatin 2 T sugar if desired (Sm
3 cloves 2 T mild vinegar ‘
  t san WU
Soak gelatin in % cup of ton1ato j11ice. Boil remai11der of j11ice Wg
with salt and cloves for one 1ninute. Remove fro1n nre. Add gela- UCS
tin. Stir u11til dissolved. Strain. Add parsley, pour into molds. milf
Chill. \1Vhen firm, lllllllOl(l on a lettuce leaf. Serve with mayonnaise Ca
dressing.
MEETING 6. Desserts.
A. Study and Discussion.
l. Supper me11us planned at home (Meeting 5). 1
(a) Study these to see if tl1e desserts are suitable to be eaten Wl
. . t ·
\V1Ill tl1e rest ol the meal. in
. t
(b) Scoring. lc
_ cur
2. Simple supper desserts. YW
List a 11un1ber of simple desserts. Of {
B. DClllOllS[TZl[lOllS.
l. Make tapioca, CO1`llSL3l`Cll or snow pudding. . _

 1 Food Project for 4-H Clubs, Unit II 17
I V 2. Make soft custard and serve it in various ways. Floating
` island, with sponge cake, or with fruit.
3. Serve a canned fruit with sponge cake (cake not made at g
meeting). ’
` C. Report by club members.
1 D. Home \tVork. y -
_ Prepare other desserts by recipes given below. Prepare desserts
for three meals. `
DESSERTS
_ ‘ There are so many different kinds of desserts that often it is
_ difhcult to decide what to serve at a meal. The dessert chosen should
depend upon what is served for the rest of the meal. It should be .
considered part of the meal, not just something to finish on. If the
“ main part of the meal is heavy, no dessert or a light one is needed. W
lf the main part of the meal contains a great deal of starchy food f
(such as potatoes, corn and lima beans) a bread pudding or corn-
i starch pudding is less appropriate than fruit dessert. If fresh
,_ vegetables and a green salad make up the main part of the meal, a
V rice custard or a tapioca pudding, pie or cake may be served. Fresh
i and stewed fruits, junket, gelatin desserts, fruit ices and sponge `
Q cake usually are better choices than pies and rich cakes.
SOFT CUSTARD
2 c scalded milk kt c sugar
Yolk of 2 or 3 eggs EQ tvanilla or lemon extract-
% t salt A
Beat eggs slightly with a fork, add sugar and salt; stir constantly
1 while adding hot milk. Cook in double boiler over hot water, con-
tinue stirring until mixture thickens and a coating is formed on
the spoon. Strain, chill and flavor. lf cooked too long the custard
curdles. Should this happen, beat with an egg beater until smooth.
\~Vhen eggs are scarce, use yolks of two eggs and 0ne—half tablespoon
of cornstarch, or use two whole eggs.
Variations in serving.
. l. Serve in glasses with whipped cream or meringue on top. 1

 `*  
18 Kentucky Extension Circular No. 322 ’ 
2. Pour over slices of stale cake. I
3. Arrange alternate layers of stale cake and canned peaches »
in dessert dish and pour soft custard over them. f
4. Serve with snow pudding. l
Chi
BAKED CUSTARD ME
The mixture prepared as for soft custard may be put into cus· _ A
tard cups or into an earthen dish and baked in a moderate oven A ' f
until a knife when inserted comes out clean. Set the dishes in a pan
of hot water while baking.
CORNSTARCH PUDDING
4 T cornstarch 2 c milk
` Mi c sugar 1 t vanilla B_
IA; t salt
Mix the cornstarch, sugar and salt with a half cup of the cold
milk. Heat the rest of the milk and add the cornstarch mixture to
it. Cook the pudding in a double boiler, stirring until it thickens;
then cover and cook it for half an hour. Add the vanilla after taking
the pudding from the stove, then pour into a dish to mold. The
pudding may be served with milk, soft custard or some other sauce. · (L
It is also good served with berries or stewed fruit. -
D.
SCALLOPED APPLES i
2 c soft bread crumbs tl t cinnamon
2 T butter   t nutmeg
3 capples Es lemon, juice and rind .
· % c sugar % c water -
Butter the bread crumbs. Chop or cut the apples in small pieces
and add the remaining ingredients to the apples. Put one-fourth
of the crumbs into the bottom of the buttered baking dish, add
one-half of the apple mixture, then one—fourth of the crumbs, the in i
remainder of the apples, and then cover with remainder of the
crumbs. Bake forty to sixty minutes in a moderate oven until
apples are tender and the crumbs brown. Cover during Hrst twentr
minutes of baking. Serve hot with sugar and cream or hard sauce.

   Food Project for 4-H Clubs, Unit II I9
  HARD sAUoE
  ks c butter 1 e powdered sugar _
E 1 t vanilla g
  Cream the butter, add the sugar gradually, then the flavoring.
. Chill and serve over hot puddings. y
MEETING 7. Candy.
` A. Study and Discussion. i
I. Candy. l
(a) Food value of sugar.
(b) Excessive use of sugar and its effect.
(c) Candy as dessert.
2. The menu for the demonstration supper. I
. B. Demonstrations. y
I. Make fruit candies. Candied orange peel, stuffed dates. *
l stuffed figs.
2. Make fudge, molasses candy or fondant.
3. Prepare an attractive gift box of candy or jellies and marina-
lades. f
_ (L. Report by club members.
: D. Home \Vork.
l. Make a gift box. A spray of holly, pine, bittersweet or mistle»
j  toe may be used for decorating the box. Coffee cans make
S lovely boxes when enameled.
2. Make flour muffins and bring to Meeting 8.
’ CANDIED FRUITS
Such fruits as pears, peaches, apples and quinces may be cooked
in a heavy syrup, then dried and used as a confection.
i  CANDIED ORANGE PEEL
I 1% c sugar Peel from 4 oranges
y  % c water 1

 20 Kentnt:/:y Extension Circii/ar No. 322
Cover orange peel with cold water and bring to boil, cook until ‘ ME}
tender. Drain and cut with scissors into % inch strips. Add orange A A· S
strips to the syrup, made of the sugar and water. Cook until syrup
is nearly all absorbed. Drain and roll each piece in granulated I
sugar. Grapefruit or lemon peel may be made in the same way. 2
1%. I
CHOCOLATE FUDGE l
3 c sugar 2 to 3 squares chocolate, cut Q
1%crnilk in small pieces _
3Tc0rn syrup 3 Tbutter C. l
1 t vanilla Few grams salt
Mix sugar, milk, corn syrup and chocolate. Stir until chocolate l)· 1
is melted. Boil until the mixture forms a soft ball when tested in
_ cold water. Add butter just before removing from the hre. Let
stand until cool; add lla