xt7jdf6k270r https://exploreuk.uky.edu/dips/xt7jdf6k270r/data/mets.xml   Kentucky Agricultural Experiment Station. 1939 journals kaes_circulars_003_321_02 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. 321 text Circular (Kentucky Agricultural Experiment Station) n. 321 1939 2014 true xt7jdf6k270r section xt7jdf6k270r A ....-. l
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` UNIT I—BREAKFAST
`. CIRCULAR NO. 321 €
. (Revised) ‘
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 Y UNI V ERSITY of KENTUCKY
  COLLEGE OF AGRICULTURE
 
 A  Extension Division
  THOMAS P. COOPER, Dean and Director
  Lexington, Ky.
\2 
  December, 1939
€" 
  Published in connection with the agricultural extension work 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
  the Act of Congress of May 8, 1914,
 

 "i .
C()N"1`ENTS I
Page
Objects of the project. requirements, suggestions ...........,, 3
Meeting l. Selection of foods ............................. II ‘
Daily food requirements ......,................l.......... ~l
Selection of foods ........................................ I
Important constituents of foods .............,............i li
General directions for work .......,.,.,.....,............. 7
Meeting 2. Fruits .......,........,....,.............,.... S I 7
l·`resh fruits .........,.........4....................... S Th
Cooked fresh fruits ...........................,......r Ir I··'
Dried fruits ................................,......... II V wlllbr
.—\l>]>le sauce. baked apples, baked bananas ...4..4.,....... III IIIIMG
Meeting   Cereals .................,.................,.._ I0 · 2-
Breakfast cereals, cooked wheat ........,.........,...... II 3-
Proportions, time and method of cooking cereals ...4..,,. I2 °II·
\\’ashing dishes ..............,................,...,..,,.. I2
Meeting 4. Beverages .........,,............,........,... I2
Boiled coffee. percolated coffee, cocoa .4........,......... I#I I-
Meeting 5. Eggs ..................................,....r. I·I
Scrambled eggs and bacon ..........r.....,.......,.... I5
  cooked in the shell ..................,........... I5  
Poached eggs. sbirred eggs ......,............,....,,... I5 ,
Baked eggs and cheese .............................,... I6 .
Creained eggs, goldenrod eggs. omelet .....,........_..r_ IIS I 
Meeting 6. Quick breads, muflins ..,....,...,.............. I7 E
Measurements .............................,.......... ll I
Quick breads, corn-meal mufhns ..........,.........,... I8 t
Wfaflles, sour-milk griddle cakes ....,.,........,........ III I
Cinnamon toast. milk toast .l.........................,. III 1)
Meeting 7. Quick breads, biscuits ........,............,... III 1 —I
Cinnamon biscuit, raisin-nut biscuit ......,...,......l.,. 20 I
Meeting 8. Table service and eitquette ..................... 20 _ 
Table service ......................................... 2l NIKE
Table etiquette ......,.........................,...... 22 I _\_ Sl
Meeting 9. Planning demonstration breakfast ............... 25  
Meeting 10. Preparing and serving a breakfast .............. 23 L I-
‘  9
3.

 ; Circular N0. 321
. (Revised)
FOOD PROJECT FOR 4-H CLUBS I
Unit SI-Breakfast
I By DOROTHY THRELKELD and EDITH LACY
OBJECTS OF THE PROJECT
The work of the 4-I-I Food Project is planned to:
I. Give knowledge of wholesome foods, their preparation and
combination, in order that the girls may know how to select an ade-
I tluate diet.
I . 2. Teach correct table setting and service.
3. Improve health habits. i
g #1. Promote a varied, well—balanced diet.
1 I
I REQUIREMENTS I
I I. Complete lessons on the following subjects;
I Selection of foods.
i — Fruits, their >re naration and service.
I I .
5 _ \Vorking procedure. I
3 Cereals. ·
3 Beverages.
5 · Eggs.
7 f Quick breads.
7 ‘  Table service and etiquette.
3 Planning demonstration breakfast.
Il Preparing and serving demonstration breakfast.
Il . . .
Q 2. Keep a record of work done at project meetings and at home.
3 I SUGGESTIONS FOR MEETINGS
] {_ MEETING l. Selection of Foods.
2 . . .
L_ .»\. Study and Discussion.
:>
3   l. Selection of foods for good nutrition.
2. Normal weight for age and height.
I 3. General directions for work.

 4 K(?I'IfIl(.'f(}l lixtensimi Circular No. 32/  
B. Demonstrations. — power ‘
1. Show groups of foods needed in a day’s diet. Poster may be ing ord
used. r be mai
2. Make a chart showing height and weight of each club member build t
of the group. · diet as
. t re of
(J. Home \tVork. U f
. . e O
l. Start recipe hle or scrap-book. (m
. . . . . ~ net
2. Plan a breakfast menu for the family and bring to the next me
· are car
meeting.
water.
The order of the meetings may be changed occasionally for the
convenience of the leader and members and other meetings may be Cm
added to those suggested here. “'m`mt
such a
. .   _..;.    ;~ pr0du<
  .   ‘ * 1. - V       7  °'   CIIOU
  i is I n · "°\`~f bodvgi
  . .         for its
`e";»..¢     · ~ , ,‘·‘.: ·T=-",  - 2,~€1`1`i<
l. Discuss menu planned. i1i§`0]
2. Foods for regulating the functions of the body. Oi
3. Fruits. They
Importance of eating fruit. may l
Fruits most needed and why.  
I I-Iow much fruit should we eat each day? cut 211
Fruits for breakfast. the tt
B. Demonstrations. is USN
l. Show attractive ways of serving fresh fruits. Many
2. Cook dried and fresh fruits (peaches, pears, apples or fruits either
P in season). Prepare a fresh fruit for serving. Gi
3. Serve cooked or canned fruits in a variety of ways. dish, t
4. Report by each club member on home work assigned at pre M
vious meeting. Large
C. Home \tVork.
l. Collect recipes for cooking and serving fruit and place in file. C(
2. Prepare fruits for at least three breakfasts. and I
FRUITS longe
Fruits contain cellulose which aids digestion and elimination. P€U`€€l
They supply minerals and vitamins which are necessary for growth I0 bf?
and the maintenance of good health. The acid fruit juices are T<
mildly laxative and tend to prevent constipation. At least one fruit Wok A
should be included in the daily diet, fresh preferably, or. if fresh UMUY
fruit is not available, canned or dried fruit. fh€ 51
and it
FRESH FRUITS most
Ripe fruits only should be eaten raw. All fresh fruits should be mildl,
washed well before serving. Such soft fruits as berries are best
washed by being placed in a sieve and running water gently over
them. D1
Apples and [mars are usually served whole and each person is (mmf]
provided with a knife for quartering. X#Vhen served whole thc} and C
may be arranged attractively in one large bowl. Apples and pears. will fl

 t
- Food Project for 4-1-1 Clubs, Unit I 9
m when peeled or cut, darken when exposed to air for any length of
time. This can be prevented to a great extent by dipping the pieces
in cold water; addition of lemon juice or salt to the water is still
more effective. Lemon juice, used on fruits for salad is both effec-
tive for preventing discoloration and for the addition of flavor. C
Berries of almost any kind may be used for breakfast. Unless the
berries are rather hard the sugar should be added just before serv- V
ing or they will become soft.
Oranges may be cut in halves crosswise to be eaten with a spoon.
They may also be served in sections or sliced. Chilled orange juice
may be served in glasses.
Grajyefruit may be served in halves cut crosswise and each section
cut around with a sharp knife. The seeds should be removed and
the tough center cut out. lf they are to be eaten with sugar, this
is usually added before serving, so that it may dissolve in the juice.
Many prefer to eat grapefruit with salt instead of sugar or without t
its either.
Grapes are served on the stem. lf they are served in a central Q
dish, they should be cut in bunches of convenient size for serving. i
~t» Melons, if small, may be cut in halves and seeds removed.
Larger melons may be served in sections. They should be cold.
COOKED FRESH FRUITS
[C' Cooking softens the skin and hber of fruits and develops new
and pleasant flavors. lt also makes it possible to keep the fruit l
longer. Apples, peaches and pears should be washed, cut in pieces.
IL pared and cored or stoned before being stewed. Berries need only
th to be washed and sorted.
rg To cook fruits, add enough water to keep them from scorching.
tit cook gently until tender and sweeten to taste. By this method the
sh natural flavor but not the shape of the fruit is retained. To retain
the shape of the fruit cook in a syrup. The proportion of sugar
and water used in the syrup depends on the acidity of the fruit. For
bc IHOSL well-ripened fruits two parts water to one part sugar gives a
  mildly sweetened product.
CC]- DRIED FRUITS
Dried fruits are valuable especially in winter when fresh fruits
is cannot. be had or are too expensive. YVash a pound of dried fruit
Cj and cover with cold water. The fruit may be cooked at once but
  will take longer than if soaked. The fruit may be soaked three or

 W
IO Kentuc/cy Extension Circttlzzr No. 32]
four hours or overnight and then should be cooked in the water
in which it has been allowed to stand. Cook slowly in a covered C
vessel until soft. Take out the fruit and boil down the juice until
thick and syrupy and pour it over the fruit. Sugar may be added 2,
but most dried fruits contain sufficient sugar. Lemon juice im- V B. Dt
proves the flavor of some fruits. i I.
APPLE SAUCE ‘  
One pound apples, one-half cup sugar. VV ash apples, core and . 5.
cut into quarters. Cover the pieces with water and cook until they
begin to break. Put thru sieve to remove skins. Add the sugar and L (1. Hy
boil one minute longer. lj
Variations. A slice of lemon, two or three cloves, or a quarter of
a teaspoon of cinnamon or ginger, may be cooked with the apples. .
BAKED APPLES Cl
Select apples of uniform size. \tVash, core and place in a baking    
- pan. Fill the centers of the apples with sugar and butter, pour PUHM
enough water around them to cover the bottom of the pan, and A CC
bake in a moderate oven 20 to 30 minutes or until soft. Baste every which
I0 minutes with the syrup. Serve hot or cold, with or without sugar OI. dig
and cream. Hehe;
Variations. Brown sugar may be used. Spice may be added to Wlml
the sugar. The centers of the apples 1113.y be filled with raisins, —  M
prunes, figs or chopped nuts. · [Mm
BAKED BANANAS i and S]
4 bananas 1% T sugar “  Howe
%Tbutter Lemon juice _ kc
Peel the bananas and scrape off the "strings". Cut in halves (00
lengthwise and place in a pan with the cut surface up. Put dots ol
butter over the bananas, sprinkle with sugar and pour lemon juice
over them. Bake in a moderate oven until the sugar has browned \V
slightly. t (UPS (
MEETING 3. Cereals. . boilin
.-\. Study and Discussion. md C
1. Breakfast cereals. `lmcll
(a) VVhat they are. _N¤
(b) Comparative value in the diet. XVhole cereals, other I $$21;;;
cereals. I  yvater,
(c) Kinds and methods of preparation.  * ggicjgn

 Food Project for ¤
(a) Value in tl1e diet. ¥  U0111
(b) Amount required daily.   i¤ar
8 T medium—g1·0und coffee 4 c water gmt
Few grains salt ll
Place coffee and salt in the strainer of tl1e coffee pot with the . Once l
water below. Place over fire and let water percolate slowly and
gently thru coffee until of desired strength. Pl
. pan v
COCOA _
4 T cocoa 1 c cold water `
2 to 4 T sugar 3 c milk
Dash of salt ;
Mix cocoa, sugar, salt and water in upper part of double boiler H
and place over direct heat. Stir until smooth; boil 2 minutes. Place ,
. . r t ·
over hot water, add milk, and heat. Beat well using dover egg beater, i Ml C;
_ , (1* > [ w
and serve at once. Serves 4. ‘ ”C_H ·
will s
Murine 5. Eggs. 1 ""°" ‘
._ _ a per
A. Study and Discussion. · hm P
1. Eggs. an at
(a) Value of eggs in the diet.
(b) XVays of serving eggs. B]
2. Discussion of menus planned for family. with
Kind of breakfast needed by different members of the family. mode

 V Food Project for 4-H Clubs, Unit 1 15
I B. Demonstrations.
  Cook and serve eggs in three ways (poached, omelet and soft l
5 mired).
i C. Home Work.
_  Cook eggs for the family in a new way.  
f  EGGS
  Eggs contain building material for blood, muscle and bone as r
  well as energy-producing material. The yolk contains iron, phos— l
  phorus, vitamins, protein and considerable fat. The white of the T
‘  egg is largely protein. Eggs are called meat savers as one does not f
V require both meat and eggs in the same meal. v
In cooking eggs remember that a high temperature toughens
the protein and makes it less digestible. Eggs cooked in water not
quite hot enough to boil are tender and jelly-like. Fried eggs should '
be cooked in fat that is not smoking hot.
SCRAMBLED EGGS AND BACON
Beat the eggs lightly with l tablespoon of cream or top milk for y
each egg, and season with salt and pepper. Pour the mixture into ii
a pan containing l tablespoon of melted butter. Cook over hot
_ water, stirring constantly until thickened. Remove and serve at
once with crisp bacon.
_V EGGS COOKED IN THE SHELL <
¤ Place eggs in enough boiling water to cover them. Cover, set _
. pan where water will keep hot but not boil. Leave eggs in water:
· 4-6 minutes for soft-cooked eggs
6-8 minutes for medium-cooked eggs
V 30-45 minutes for hard—c0oked eggs
POACHED EGGS
·  Have a shallow saucepan about two-thirds full of boiling salted
_  water. Break fresh eggs into a small dish and slip them into the
C gently boiling water. Cover the pan and place it where the water
V will stay hot but not boil. The steam helps to form a white hlm
V over the eggs. \Vhen the white is hrm, remove eggs carefully with
’  at perforated skimmer, to pieces of buttered toast arranged on a
° hot platter. Season with butter and salt. A sprig of parsley makes
an attractive garnish.
SHIRRED EGGS
Butter individual baking dishes. Break one egg into each. Cover
.  with buttered crumbs. Place dishes in pan of water and bake in a
;  moderate oven until of the desired consistency.

 16 Kentucky Extension. Circular N0. 321 3
BAKED EGGS AND CHEESE _  NIEEAC
Break the desired number of eggs into a shallow, greased baking   A_\' SU
dish, add a few tablespoons of cream and salt enough to season and . I
sprinkle with a mixture of grated cheese and hne, dry bread crumbs. ‘ i
Set this dish in a pan containing hot water and bake in a moderate  
oven (3500   until the eggs are set and the crumbs are brown. I
just before serving add a few dashes of paprika. j_
T B. De
CREAMED EGGS W I-
4 hard-cooked eggs *3l 1; salt l 2_
3 T flour 3 T butter
Pepper 1% c milk ‘
Make a white sauce of the butter, flour, seasonings and milk. 5-
.\dd the sliced eggs to this sauce. This may be served on hot. but t C. Re
tered toast or toasted biscuit. This recipe serves six persons.
D. Ht
V GOLDENROD EGGS  
Use recipe given for creamed eggs but serve in following way; W
Separate the yolks from the whites of the hard-cooked eggs. Chop .
the whites and press the yolks thru a sieve or crush them with a fork. _ .~\l
Add the chopped whites to the white sauce and pour over toast. J of a k
Sprinkle the yolks over the top of this. Garnish with parsley and ents.
serve at once. lightlj
OMEI-ET into t
to ovt
For each egg use 2 T milk or water. To make a pully omelet. t tlividt
beat the yolk and white separately. Mix the yolk, seasoning and the is a h
liquid together and fold into the stiffly beaten white. To make a i nearer
plain omelet, beat the whole egg and mix it with the liquid and and n
seasoning. Put a teaspoon of fat for each egg used, into a frying
pan and when it is hot turn in the omelet, spreading it over evenly.
Cook it slowly until the bottom is evenly browned. \tVhen the oine
let is set and delicately browned underneath, place in a hot oven V
for a few minutes to dry the top. Fold and serve at once. s
I/’ar1`r1tio11s. Grated cheese may be sprinkled over a puffy omelet
before placing it in the oven. _]elly omelet may be made by spread-
ing with soft jelly a puily omelet before it is folded. Chopped ham 1
or llaked hsh may be added to the puffy omelet before cooking. `

 _ Food Project for 4-H Clubs, Unit I 17 y
5