1526 The Cornell Reading-Courses 



4. The use of fats in making sauces and gravies that are smooth 



and free from floating grease 



5. Cooking in deep and in shallow fat 



a. Comparative wholesomeness of food cooked by these two 



methods: reasons 



b. Reliable tests for proper temperatures of fats for frying 



cooked and uncooked mixtures 



c. Draining of food cooked in deep fat 



d. Clarifying fat after use in frying 



e. Forms of fat suitable for use in deep frying 

 References 



Foods and household management, p. 163. Kinne and Cooley 

 Making cake. — Part I. Cornell reading-course for the farm 



home, Vol. IV, No. 73 

 Any standard cookbook 



Discussion. — The following points should be brought out in the discussion: 

 the uses and the limitations of various butter or lard substitutes; 

 reasons why it is dangerous to pour water on burning fat; materials 

 that should be used to put out such a fire. 



Exhibit. — One-hundred-Calorie portions of foods rich in fat, including 1.8 

 ounces of ordinary cream testing 20 per cent fat, .9 ounce of thick 

 cream testing 40 per cent fat, and .6 ounce of chocolate, should be 

 prepared. 



Refreshments. — Fried cakes should be included in the refreshments. Try 

 dipping the fried cakes for an instant into a kettle of boiling water 

 immediately after they are taken from the hot fat. In order to show 

 how much grease is removed from the fried cakes by this process, 

 chill the water, and remove and measure the grease. 



MILK 



Roll call. — Each member should name some simple dish of which milk is 

 the chief constituent, and which is suitable for a young child or an 

 invalid. 



Paper. — Milk as a growth-promoting food : its place in the diet of the 

 young child and of the adolescent boy and girl 



References 



Rules for planning the family dietary. Cornell reading-course 



for the farm home. Vol. II, No. 41 

 The feeding of young children. Teachers College, Columbia 

 yniversity. Technical fducatjoja bulletin 3 



