School and Home Cooking | Page 9

are to be
measured, a quart measure on which the pint and half pint quantities are
indicated usually proves more convenient than a measuring cup. Many
foods, especially fats, are more conveniently weighed than measured.
Kitchen scales are a useful equipment for cooking (see Figure 9).
The amateur should, however, train her eye to approximate
measurements. She should learn to estimate the size of saucepans and
other cooking utensils, and also of serving dishes. Measure by cupfuls
the capacity of several utensils in constant use and thus establish a few
standards of measurement.
Also it is well to be on the alert to learn the proper quantity of food to
buy at market, and the proper quantity of food to cook for a stated
number of persons. She would make a sad failure who would prepare
just enough rice to serve four persons when six were to be seated at the
table. She might be able to cook the cereal well and to tell many
interesting facts concerning its growth, composition, and preparation,
yet for the lack of a little homely knowledge the meal would be
disappointing. A thrifty housekeeper would not buy enough lettuce or
spinach for ten people when there were only six to be served. In the
school kitchen always note the quantity of the materials used, and then
observe the quantity of the finished product.
EXPERIMENT 2: USE OF THE WOODEN SPOON.--Place a tin and
a wooden spoon in a saucepan of boiling water. After the water has
boiled for at least 5 minutes grasp the handles of the spoons. Which is

the hotter? Which would be the more comfortable to use when stirring
hot foods? What kind of spoon--tin or wood--should be used for acid
foods? Why? (See Suggestions for Cooking Fruits.)
Explain why it is that the handles of teakettles, knobs on covers for
saucepans, etc., are of wood.
STUFFED TOMATOES
6 ripe tomatoes
2 cupfuls soft bread crumbs
1 1/2 teaspoonfuls salt

Dash pepper
3/4 teaspoonful mixed herbs
2 tablespoonfuls butter
or substitute
Wash the tomatoes, remove a slice from the tops, and take out most of
the seed portion. Add the seasoning to the bread crumbs, melt the fat,
then add the seasoned bread crumbs to the fat. Fill the tomatoes with
the prepared crumbs, place them in an oiled baking-pan, and bake
slowly (about 20 minutes) until the tomatoes are soft but not broken,
and the crumbs brown. Test the tomatoes with a knitting needle or
skewer (see Figure 1) rather than with a fork.
For mixed herbs use equal parts of marjoram, savory, and thyme.
Soft bread crumbs_ are prepared from stale bread, _i.e. bread that has
been out of the oven for at least twenty-four hours.
Vegetables, such as corn and canned peas, may be used instead of
bread crumbs to stuff tomatoes. Use salt, pepper, and butter with these
vegetables.
Use a granite, glass, or earthenware utensil for cooking tomatoes. (See
Suggestions for Cooking Fruits.)
SCALLOPED TOMATOES [Footnote 3: NOTE TO THE
TEACHER.--Recipes for both fresh and canned vegetables are given so
that a selection depending upon the season can be made.]
1 can or 1 quart tomatoes
1 tablespoonful salt
Dash pepper
3

cupfuls bread crumbs
3 tablespoonfuls butter or substitute
If fresh tomatoes are used, plunge them into boiling water, then drain
and peel and cut into pieces.
Mix the salt and pepper with the tomatoes and pour into a buttered
bakingdish. Cover with buttered crumbs (see Stuffed Tomatoes) and
bake at 400 degrees F., 30 to 40 minutes. Cover during first part of
baking to prevent the crumbs from browning too rapidly. Serve hot. A
scalloped dish should be served from the dish in which it is baked.
Green tomatoes may be scalloped in the same manner as ripe tomatoes.
Soft or dried bread crumbs may be used in scalloping tomatoes. Use
only 1 cupful of the dried crumbs.
TO GREASE OR OIL A PAN OR BAKING-DISH.--Heat slightly the
pan or dish to be oiled. Put a bit of fat on a small piece of clean paper.
Then rub the heated pan or dish with the paper. This is a most
satisfactory method because little fat is required and the utensils used
for oiling do not have to be cleaned. Often a spoon or cup that has
contained fat may be wiped with a piece of paper and the latter used for
greasing a pan. It is well for a housekeeper to have a boxful of pieces of
paper in the kitchen for this purpose. Some authorities consider a pastry
brush a satisfactory means of applying melted butter for oiling. Much
fat, however, clings to the bristles of the brush and the brush needs
frequent and careful cleaning.
Butter, oleomargarine, lard, vegetable fats, or oils may be used for
oiling pans or baking-dishes.
QUESTIONS
In stuffed