xt7g1j97806d https://exploreuk.uky.edu/dips/xt7g1j97806d/data/mets.xml   Kentucky Agricultural Experiment Station. 1943 journals kaes_circulars_003_394 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. 394 text Circular (Kentucky Agricultural Experiment Station) n. 394 1943 2014 true xt7g1j97806d section xt7g1j97806d F d P ` I-I °
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/ _ Circular 394
943 >
  UNIVERSITY OF KENTUCKY
.43 cones: or Asmcuuunz Ann Home zcowomcs
Asrucu¤.runAL zxrmsnon sznvncz
» Thomas P. Cooper, Dean and Director

   FOODS PROJECTS FOR 4-H GIRLS
.   lhe following six lootls projects are available to 4-H Club
' girls:
l Breakfast
l Supper or I.tnu·heon
. ` Dinner
j School Lunch 'l`]]
t The —I—H Club Xleniber lintertztins _m(j Pl
j ·l-I-I Bake Book jjlkcsy
Only one project should be undertaken within any one year ol ·»i`;t dg
` -I-l·l club work. .»\ girl beginning ·l-H club loods work should llt the
l start with "l%reakl`ast" and the following year take "Supper or toselqgt
. liuncheon." r»\l`ter having linished these two units she may
choose the lollowing three projects in the order desired. "llin-
- ner." "St·hool Luncli." and "The 4-H Club Member lintertains." C
· · tr M · O
lhe -1-ll Bake Book should be the last food project taken. ns?]
‘ . ei
.\ll girls should keep complete records of foods work, includ- veg
ing the project requirement and the “extras" done at home. V6?
` .... . . r j
.\t the completion ol a series ol lood projects the records may lj;
prove Oli great value in (otnpeting lor county, state and national Keep _
(
awards.
The work ol the *l-l·l Foods Projects is planned to do at least
. . ` t
hre things: ~
Stud
(live knowledge ol` wholesome llootls. their jnejlartttion and tontbl- ly]
nation _'  
l'o interest girls in sharing the resjxonsibility ol` jnvjmriiig foods tot ;‘ I
thcinsclyes and their families    
Itnproye health habits   li
. . :». S
Promote a tarted. well»|>alant·etl diet D
Teach eorrert table seryire and table tnanners Emol
. l. F
l 2. (.
. 21. r
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t ........ . .... . .. teaspoon ... . ... " l
t‘ ....... . ..... . ...., cup , . , . . _ . lli T
or .......... ,. ..... ounce ... .. . .. .. E T
lb ..................... ponntl . ,_,, , ,.__._,.. lti 074 IHC
g .......,..r........... gill .................... PQ i` O
pt ...r................. pint ...............,.... Y V lllmlg i
qt] ...,..r.............. tjnjitt .................... fj? Dj lhjs ij
ga .,....r..........,.. ga on . ......,.... . ..... · (l jjw
bot
H
.lll(l W6
lllll\'_ g

 Foods Project for 4-H Clubs
By lintru LAcv, Ro‘t‘t~t Lattstrn, and Aurra Buttxaxt Davis
'l`his project includes the essentials of menu planning, the study
and preparation of vegetables, meat, poultry, breads, pastries, pics,
takes, and frozen desserts. lt also includes the planning and serving
of zt demonstration dinner and a study of table etiquette and service. j
lh the time this project is completed 4-I-I members should be able f
to sclect, plan, and serve delicious, well-balanced meals. j
WHAT TO DO IN THIS PROJECT '
Complete the following lessons:  
Menu planning Cakes '
Vegetable preparation Frozen desserts `
Nieat and meat extenders The dinner ‘ ‘
Yiittst t0lls, and yeast breads Serving the tletnonstratiou tlittuet Y Q
Pies and pie crusts  
Keep a record of work at project meetings and at home. l
l;
t Meeting 1. MENU PLANNING ll
. . t
Study and discusston .
l. Plans for the meetings included in the project I
2. The essentials of menu planning
Il. Ways of saving j
·l. Planning a day's menu g
5. Scoring yourself on your food habits  
Demonstration j  
l. l)lZlll ill'] I`I(l(f(jLl2llC lllCl`lll. _ j
1*. Check l`or one day. "l)aily Record of Foods liaten." '
if l’t`epatc tin cans for salvage.
H0me work
l. l)l`(?l)ilI(' lIlCllll$ f()l` (HIC Llily.
2. l)l`{l(`ll(I(` C(T()llOl\l}' lll [h€ I`)l`€p1ll`Zlll<)ll 1lll(l SCl`\'lllg t)li li(l()(l$.
Essentials of Menu Planning
. lttclude in the day’s menu foods needed for health. Plan the three
meals xt day as a unit or plan the menus for the entire week at a time.
TM IS H sure way of getting your food recjuirements as well HS $HV·
mg both time and money. Even though your food ts of good quality
ml Well cooked it may not bt; nourishing, So plan w1S€l}', select Gif?
fully. amd cook by best methods. Remember there are certain foods
3

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`I

 i
I
Foons Pao_;ec’r: Dtutvtan fi
to be included in the day’s diet. Your job, the job of America’s vouth.
“ is to help make America a strong nation. You can help to do this.
· Save and Salvage
lime. energy. money, and necessary materials needed in the war
_ elliort can be saved byt careful planning. Use the following suggestions;
_ Fuel
Reduce heat when product reaches boiling point.
Plan meals so that when oven is used practically all the cooking lor that meal
W is done in the oven.
tfse containers that are the same size as the heating tmit. or stove cap. ,
l`se pressure cooker whenever possible, planning to cook several products at T
once.
\\`|ten using insulated oy ens turn heat off a short time before food is done. thus l
~ allowing the enclosed heat to complete the cooking process.
l?se a tireless cooker (make one if you do not own one) tor products retptiring ·
_ long cooking.
Time and energy ' .
_ (1areI`ully‘ scrape and stack dishes before washing. y
Srald dishes. cover with clean cloth, rather than drying.
Plan several days' meals in advance. V '
4 lveep utensils near place thev are to be used, for example, skillets near stove. y t
. . 4 l
mixing bowls near work table. _ ‘
g Raye steps by planning. for example. make onlv one trip to cellar or refrigerar ,
tor. ttse a tray.   ,
b lise trav in carry‘ing dishes and silver to and frotn table.   ~
  Materials
;“ Use minimum ntttnber of utensils in food preparation. l
‘i¢ Use apron, smock, or wash dress in the kitchen. y t
g %ave rubber jar rings or any other scrap rubber. Il
_   save tin cans. l·`ollow directions of ()l’\ in preparing theut lot salvage.  
Z   Food I l
g i Plan to use all left—oyer food.  
. W . .
. g Serve simple menus. ·
j': Walclt foods while cooking to prevent sticking and scorthing. j
; { l`se less sugar. redttce the amount used or use a substitute. {
ZE IFC less fats in cooking and turn over to salvage tlisrardetl lats.
j   lee least amount ol` water necessary for coolsingi
  Meeting ll. VEGETABLES
. Ll
1 : . .
E g Study and d1scuss1on
  l. Food values of vegetables
e   Y. Points to remember in re>aration and cooking.
gc ,_ P l
JZ " \l*`lll|\ plitltlletl ;1l l1(mu· inclnuling \(‘Q(‘I§ll}l(‘\ Iront Ilte ll¢>lll(` ;;Hlil<‘|l.
 
Q   Demonstration
j 5 l· (look cabbage, onions, greens. ot some other wrgelillrll`-
E 2. Prepare a vegetable salad.
' HOIUG work
l. Plan and prepare the family tlinnets for one week.
i T7ll<€ these menus to the next projett lll(’('llllQ

 1 l
l   ti EXI'l;Z\1§lUl\i ClRCUl,:\R No. 394
1
1 l
l1- l TIME TABLE FOR COOKING VEGETABLES
l 1 M`”"?*——"_+w*—”` 1 v
l \"eg-etahlt· l Preparation  —-al? Sts=¤m€<*- Bllkell hé
1 1.*\1'll0llIl[ 0[ water 1 M1nutes I minutes 1 mm""" us
l an c on c  ‘ ‘ EEEE “‘_1·"`n_—f‘“‘ more and 1
1 .\sparag11s ........ Cut 111 l-mrh 3-l0g1l\er1 tender`1 -—- M
, lengths Barely cover 20-25 (()ll)€l`\\'lSCl —— glccn
- -· , an rrr-rr r _" ···"~—"rr · V r r 'ust l
1 Beans tlresh lnna). —-— Barely cover 20-40 60 —~- % _
1..-- H - - - mu;-—-Yr   --- t IS
lleans lgl`C(€1l) .,... Slittetl lengthwise Barely cov er I0-I5 — ——
1 \-\'I1oIeE· broken V V ~---2* Y rvnr M
‘ rn l-inch lengths llillfll cover 250-60 I0-li0 -—-
Beets, young ...... Whole l`o cover rrell   1i11 70-$111 l\/`
- -rr~ ·—V- - V ~V-A~~—-——-· ---* ~~~V V V 1lll( (
l Beet greens ....... Small illlI()lIllI I0-20 —-— — .
.-_e_,L.,.L . e i . L L, e ‘ 111 111
1 Brocroli ..l...... (loarse stalks anti a ,
  ,   .   FWZ!]
leaxes temoxetl Btuely (.U\€1 In-.»11 m--- ~---
-- - V- V · V V   V >1‘o J1
1 tlabhage ,........ Quarter:-ztl o1 Barely cover l0-20 ——- —-   1  
Nhretltletl Barely (]O\'CI`(lIllllx1 5-I0 -·—-— VVV· V · *0 l C`
,),-2 ., V . A r?;...r . V. 7...-. .##—V 2 r> I' ‘
(lI`ll'l`(}lb .,......,. Whole or cnn l(l·20Q'0l1l`Ig1 ‘ mh
lengtlnrise in 20-:111 S0- l.'1
tlicetl Barely cover 30-l0(o1der) ——· ---- S€l€t
é:IlllllllO\\`Cl . .... heparatetl i11 C
Ilowerets or whole Barely cox er s·l0 30 -Vw- 1;
(.c>ri1Aorreoh ,..,.. —-——— Large amount  if 10 rr-
(L01 n, eut ........, ;— Small arnonnt llllllliil 5 —— VV--· - 1 Prep
Onions ........... \\`hole Large amount F50 S0 *10 U
Parsnips ......... (llll Iengtlnvise Barely cover 20-$$0 $$0--10 bio-171 (Z
-. L H L. . . .   A L L...___. H   1*
Peas .....,...1... Shell Small 2llHUlll]l |0—20 S0 rrr
Potatoes. Irish .... \l,C(llllllI whole Barely cover 25-45 E30-35 15-till
Sweetpotatoesg.-. . . \\'hoIe   “BarelyQeoyer In-25   TW-V1 COO1
R\l[lil)H{_{il> ..., . (ZIII lengthwise B
.1ntI slieecl Large 2llll0lllll 20- I5 —— rw
l Spinach ....,.1 . .(l(12lI`\C stems \Vhat clings to
rentovetl leaves alter washing T1-S 5-ti -— (
2 swiss chard , ( oarse stems linough to keep _
removetl |`r0m burning 10-30 20-30 NJ 2
squash, summer l'are and cnt Small amount 10-20 —— "‘
%quasl1, winter 1 ,l’are and cut or H _ _ F
bake in shell Small amount 20 20-25 1l9‘(’O
Ynrnips 1.,.. i.. Cut in cnhes 7 7 7 _ (
or slice Large 21lllOl1lll I5-20 20-25 "'
Tnrmp greens . Coarse stems
removed Large amount I5—30 j "’
Wt-F-—- -~--·~-—-....- -F.——-—--é V ---· rr' 5
Tomatoes ........ \Vh0le Very little if any 5-I5 -——· 50 1

 l
Foons Pnojecrz DINNER 7
Food Values
I Vegetables are rich in the food values especially needed to keep
ut. us healthy. Leafy, green, and yellow vegetables are rich in minerals
and vitamins and they contribute bulk or roughage to the diet. The
_ greener the leaf, the more vitamin A it contains. Fresh vegetables
g just from the garden are best in flavor and highest in food values.
lt is important that they be handled to conserve those food values.
g_ Preparation and Cooking
jj Vegetables are affected in food value, flavor, appearance, texture, l
and digestibility by the way they are cooked. Keep two simple points
l in mind to save minerals and vitamins in vegetables: first, vitamin C i
A is rapidly destroyed by heating in the presence of air; second, a large
proportion ol vitamin C, the B vitamins, and the minerals are dis—
.. solved into the cooking water. Ordinary cooking processes cause j _
little loss or destruction of vitamin A. Remember these points: '
lf.
e Selection j Y
Choose medium-sized vegetables because they have better texture and flavor.   i
" llse the outer green leaves of cabbage and lettuce, as they are more valuable f
, than the bleached leaves.  
E 2
s · Preparation I I
Do not soak vegetables in water. I
jj, Chop or shred raw vegetables just before they are to be Served. I
i llse fresh vegetables as soon after gathering as possible. If they must be kept ij
l`or a short time before serving, wrap them in a damp cloth or wax paper  
ill and store in a closed container or refrigerator. j
l" Cooking V  
Hake or boil root vegetables whole in their skin unless too tough. Nature grew .
the jacket to hold in food value and flavor. lf you must peel root vege- j
tables make the peelings thin or scrape no more than skin deep.
(look in a small amount of salted water. Have the water boiling when the
vegetables are put in. Cook quickly.
- *i<·rve vegetables in their own juice, and if any is left use it in soups and
_ sauces. This liquid lllily contain much of the mineral and vitamin con-
tent of the vegetables.
_0 save liquid of canned vegetables. boil the liquid down. and then heat the
° vegetables in it.
Cover the pan to prevent loss of vitamin C and make it possible to use less
' water.
llo not cover the pan in which cabbage. onions, or other strong-flavored vege-
· tables are cooked.
7 Stir Oilly when necessary, as stirring admits air which is dCslTUCliV€ l0 Viifimim-
no NOK add soda when cooking vegetables. This tlCSlT0\`$ Viiiimiiis-

 I
I
I I
    :4 l‘.XlI sstox (.lR(Tl1| Ak No. 394
II- I \\'HIIl`k) SAUCIQ Dem
I \~\'hIt.e sauce ts used 111 cream soups, gravtes. t‘roqueLtes,- soullles, I_
I 2IIl(l with some meats and vegetables. Uses and ingredients lor thin. 2.
I medium, and thick sauce are as follows: ii
I Ital l·`Ir:I1r .\IiI/I .\II/I Repc
I 'I Inn satire ...1.. lll cream soups ...1 I II` I il` I t II I
I Xledium SiIlI(`(`. . .III Gravies Hom
I Meats   I II 2 III I tz I/I I I_
Vegetables I g_
* 'l`hit‘k saute ..... lll (il`()(ILl(fll(3S I I I II il` I t` II I
Sonffles I
I SCALLOPE1) CABI$.\(:Ii ‘ A
I Shred cabbage; cook in boiling salted water i11 an uncovered IIIIII. i***‘*’
Cook just umil tender—l() to 20 1ni11utes. Drain. Mix with white **'***"
sauce. Put into buttered baking dish. Cover with buttered brezttl "* Ii*
crumbs. Add cheese if desired. Bake until brown. 5*
subst
IIlI’II"‘I`EREI) SPIN.-\(lH \I_I,.I_I
l’It;k over spinach; wash 111 several waters llIl[ll lree [rom sand, lllllllk IIII. II
from the water each time rather than draining. Place in pan; and MINI
do 1lOI add other water than that clinging to the leaves. Boil 5 to S YI
minutes or until tender. Add salt and butter. Serve.
Iookt
SN.-\l‘l’Y (TRl€,·\X\I I&l·l.\NS I ;III(l
III III treslt QIICCII beans I I· sweet or sont cteam ICIICII
· LI onions, sliced 2 'l` llour I
l I \'iI1Cg2lI` Salt and pepper **€ l
Cook beans and sliced ()l1l0lIS i11 boiling. salted water until lt‘lIllt'IIZ by tl
drain. C00k down the water to half cup or less. Add vinegar autl Il1e1
treatin (the thicker the better). Thieken with llour which has bcC1I Ilry]
mixed with a small 2\III()lIlIl ol the litIuid. Season with salt and I>L’l*‘ mms
IJCI`. $lIl‘, cook until SlIl()()llI. Pour this sauce over beans Zlllll oIIl¤>II” II I0
I and serve immediately. Yield, S servings. F
II.»\IxI·‘,II I’t> I‘.\ I`t>I·.s I III LII
i SI rub the potatoes. lo make a tender gloss) skin, oil potato belott ll a
bitklllg. Bake in a hot. oven —l5 to (SO niitnnes, or nntil Iendet. \\`lI<'** II·III—II
dont? ntilke QI lengthwise and crosswise cut; across the lt)I> ol <‘i*(`** IIICTII
I>Ol&llO. and with the iingers, press the potato to loosen the ||I*I(*" IIIII
lAI`Ol1I the skin so that the vapor will (”S(`QlI)€_ Plaee a Iiiete ol lIIIl**`* mm
Ill It. Serve lI1Il'H€(`lI?iT(‘l}'. IOHSI
bout
Meeting III. MEATS AND MEAT EXTENDERS IIIIII
Study and discussion I
I. \\*hv we need meats lll the diet I. ()ne·dish IIlC§Il` IIIIII
2. I·`oods which tan be substituted lor meats _'»_ }·`;nniIx mem¤~ Iym
ll. [low to cook meats

 1
Foons l’t toast of beef will take about 16 minutes per potmd to be rare. 22
tttmutes to be medium, and 30 to be well done. Boned and chunky
roasts require several minutes more per pound than those with long
bones. Pork should always be cooked well done in order to destroy
ttichina larvae in the flesh.
Poultry.- Cook poultry at a moderate heat (about 3750 F) so
tlttu the meat will be juicy, tender. and evenly done to the bone.
\`:trt cooking method according to the age and fatness of the bird.

   10 lixiiesisnox CIKCULAR No. 394
`
  j For young, tender, well—fatted birds broiling, frying, and open-pan Spin;
l roasting are best. For young birds that are very lean and for full- oven
j grown birds past their prime for roasting but not yet in the stewing lhiCl<
| class, braising in a covered roaster or a casserole makes them tender
j and savory. The very old birds need long, slow cooking in water or '
4 i steam to make them tender all through. Then they may be fricasseed,
l creamed, curried, or made the base of a dish, hot or cold.
T _ Nfix
  Gu1des to Good Cookery umn
l (Look meat longer and slower for better flavor, greater tenderness,
  and a larger yield of servable meat. Season roasts before cooking; (
l steaks and chops after broiling. mh,
i I)o not sear a roast. lf meat is roasted in a moderately low oven (Wi,.]
· j (3250 F) it will be well browned, juicy, and tender, with lower weight ig U
losses and lighter colored drippings than if it is either seared or {·ii;ite
roasted at a high temperature through the entire period.
Do not cover meat while roasting because steam will form and
give the meat a water—cooked flavor. I
Use a roast-meat thermometer to determine when roasts are done. Hm
Push the meat thermometer into the center of the thickest part al Wlw
the meat, but not touching the bone. _ mm
lf meat is cooked in water, use very little water. "Don’t drown HSC I
the meat" is a good slogan. Much water is needed only for soup mak-
ing or for parboiling to remove salt or strong flavor. Do not boil
meat, for high temperatures toughen meat. In water cooking, keep
the water just under boiling, a process called simmering. Butt
Use trimmed fat and strained fat drippings for pan frying. Cl€?1Y lem
drippings may be used in pancakes, mufhns, and other hot br€H€l5i l”’“'
  in Sauces for vegetables, and in bread dressings. Use bones and l€€m [mic
  meat trimmings for soup stock to combine with diced vegetabl€5· `ml)
, rice, or barley.
SOUTHERN BEEF ROLL mdk
Filling Biscuit Dough IU C
2 c ground cooked beef, 2 c sifted flour  
pork, or sausage 1,4 c lard Mm
l c gravy 3 t baking powder
2 T minced onion I t salt
2 T chopped green pepper 'lé c milk
(optional)
GTH\'}' OI` SIIUCC ·
Combine meat, l cup gravy and vegetables, Make baking pO\\'d€l` Ply Vlzlc
cuit dOugh. Roll dough into rectangular sheet about % inch thick W

  
l
Footis Pt0lrsh¤¤·
l medium onion lé I STU! _ _
_ 6 slices bacon-—ct1t into l inch strips or use bacon drtppmgs
C- . _ . . · · ' , _ · ,
H; l’l·*L¤ illl the above ingredients in Oven-baking dish and balst Slmtl)
` lfll llré hOLl]`$_ Serve with fresh vegetable salad 3UCl milk.

   12 l‘lX'll·ZNS|()N ClR(Tlll..\R No. 394
  Meeting IV. YEAST BREADS knea·
l Study and discussion.- Consider yeast breads and their variations;  
1 kinds of flour; yeast: methods of making and handling yeast breads. mus]
y Demonstration $(*1*
. l. Make yeast rolls. tut U
1 l 2. Make sweet breads. rolut
l Home work.— Make yeast rolls at least twice. lll€l(l
  Flour ·
l·`lour is the chief ingredient in all bread. "l·£nriched" flour is V l`i`
. white flour to which has been added vitamins and minerals that i11- bl”`C*
crease its food value. All white flour now is "enriched." Bread is an Cul) l
' energy food and with the added vitamins and minerals it also build~ l"_’ll·
our blood and makes steady nerves. Enriched flour can be used in mlm
the same way as any other flour; no new recipes are needed. Vfhole- (409
wheat flour contains all the important food values of the grain. lt mlm
contains carbohydrates, bran, vitamins, minerals, fat, and protein.
It does not need to be further enriched.
Yeast Stu?
Yeast is the leavening agent used in light breads. lt is bought i11 if
two forms, dry and compressed. Dry yeast is available in granulul · Dem
and cake form. lt contains less moisture than compressed yeast. and I
is not as perishable. Compressed yeast is moist and is perishable. 2
Buy it from a market where it is kept in a refrigerator. ludf
SALLY LUNN HOT
I c scaldcd milk 2 eggs 2
IA c butter 2% c Hour
2 T sugar l cake yeast dissolved in
té 1 salt M c lukewarm water
l Add sugar, butter, and salt to scalded milk. Wlhen cool, add well- ¤l
beaten egg, yeast cake, and enough flour to make a stiff batter. COYCI`- lkml
set in a warm place. and let rise. Pour about half of batter into- :1 ol fa
buttered baking dish, brush with melted butter, and add the rematu- mgrt
ing batter. Set i11 a warm place and let rise until about double in may
bulk. Bake in an oven of moderate temperature (35tlO to ?>75° lt). latte
PARKERHOUSE ROLLS ~ it V3
l tt milk. scaltled 1 .».' , yeast cake softened lll _
2 T sugar -1] c boiled water cooled b nt
2 T fat until lukewarm (9S° Ft imm-
I t salt Il-l t` flour lsoft wheat, .
Scald milk and cool until lukewarm. _\dd sugar, fat. salt. and lh" {lm
SOft€1l€tl yeast Cake. .~\dd flour to make a dough as solt as Clin llc ml
handled. linead until smooth. Place in a bowl, cover and l€¥ YN y llillc
llfllll [\\'lC€ its Orlgltlttl bulk. `[`ttrn onto a lightly flottretl l)