Meals for Harvest Time - Montana State Universityarc.lib.montana.edu/msu-extension/objects/ext1-000116.pdfAfter dinner combine the remainder of the mashed poto toes with egg, shape

· No. 86

Meals for Harvest Time

JULY, 1927.

A reprint of Kansas State· Agricultural College Extension Bulletin No. 35.Reprinted by the Montana State College Extension Service for

circulation in Montana, with the permission ofthe Kansas Extension Division.

Montana Extension Service in Agricultureand Home Economics

J. C. TAYLOR, Director

Montana State College of Agriculture and Mechanic Arts, and theUnit.ed Stotcs Department of Agriculture, Cooperating. Acts of

Congress May 8 and June 30, 1914.

lbis page: blank ill the: origillal.

MEALS FOR HARVEST TIME

Repeated calls have come for help in planning meals during harvest, and while the few suggestions in this bulletin arefreely and gladly given, they are intended only as suggestionsand not as a final solution of the apparently dreaded problemof what to serve to harvesters.

It is the duty of every housewife to study conscientiouslythe feeding of her family. If this duty were observed more

~ generally, and the habit of systematic planning formed, harvest time would not be such a bugbear. It would simply meanplanning, buying and preparing on a larger scale but not neces-

, sarily a radical departure from the daily system at other times.The farmer has progressed by studying and adopting laborsaving devices and methods. The progressive housewife willrecognize the importance of following the same plan in themanagement of the home. Woman's domestic work undoubtedlyhas a direct bearing on the efficiency of the field workers andtherefore the solution of the housewife's problem is just as·important, and just as necessary as is the solution of anyproblem on the farm,. and a special study of the problem isthe duty of every housekeeper. At all times meals should beplanned on the basis of:

1. Cost of food, fuel and labor.2. Quality and quantity of food for proper nourishment of.

the body.3. MinimUm waste of food and energy.

What. Not To ServeIt is not so much "what to serve" as "what not to serve"

that will answer these numerous calls for help. It is an absolutenecessity to have a variety in the meals but rank folly to haveall the vl:l,riety come in one meal. Variety should bE' handledwith discrimination. Work it into all meals rather than onemeal. The too common custom of serving two and often threedesserts at one meal is not far short of a crime, as often theirpreparation uses up the time and energy of the housewife,which might be spent to much greater advantage along otherlines; makes a needless item in the expense account, and endangers the digestion of the consupler. One dessert and onlyone is sufficient for any meal. Another common mistake isthe duplication of the same type of food. For example,. theserving of potatoes and rice, or potatoes and spaghetti, meansa duplication of two starchy foods. A mistake quite as com-

4 MONTANA EXTENSION SERVICE

mon is to serve beans, often cooked with pork, and a generoushelping of meat at the same meal. Since they supply much thesame kind of food materials -it is undesirable for both to appearat one time. Such foods may be and should be substitutedone for the other but not duplicated.

Duplication, continual repetition of one food such as friedpotatoes, and unnecessary "extra" dishes, have no place inmeal planning. It is true that there is a physiological reasonwhy fried foods are so generally thought desirable. They remain in the stomach a considerable time before digestion begins,giving a feeling of fullness and satisfaction for a longer timethan do the quicldy digested foods. If the fat has not beenburned in the process of cooking, frying does not necessarilymake foods unwholesome, but that is no reason why the friedfood should always be fried potatoes. As far as careful investigation extends there seems to be no reason, physiological orpsychological, for the serving of pie for breakfast-it shouldnever be included in the breakfast menu.

RivalryOrdinarily the serving of a· great variety of food to har

vesters necessarily involves duplication of foods more or lessalike. This is often the result of neighhorhood rivalry. It hasbecome a tradition in many localities. The men may expectand even demand this great array of food but that is no reasonwhy the serving of it should be continued indefinitely. If thehousewives of the community would drop this spirit of rivalrytTtle traditional custom would weaken. They could go fartherand do a great good to the individual home and the communityby meeting -together and deciding upon type menus that aresane, well-balanced, and sufficiently flexible to admit of adapt:lon to circumstances and season. Their aim should be to securegood, wholesome food-well prepared and in sufficient quantities to satisfy all. At these times there should be a concentration of effOl't for the greatest conservation of time, energy,and money.

What To ServeThe following menus are intended only as type menus to

illustrate food combinations and can readily be changed to suitseason or local~ty. Complex salads have been omitted purposelybecause they require a great amount of time for preparation,but in their place the fresh salad vegetables, easily preparedand served, appear and their presence in the daily menu shouldbe assured. In most of the menus chicken may be substitutedfor the fI'esh meats, if they are not easily available. In all

MEALS FOR HARVEST TIME 5

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cases the menus are planned to concentrate the work of thehousewife and to this end the daily menus should be carefullystudied and the day's work systematically mapped out, andrelated to the preceding and following days' menus. The useof the fireless cooker is strongly recommended for the cookingof cereals and such foods as require long, slow cooking. Asimple but very satisfactory fireless cooker can be made atslight cost and is therefore within reach of everyone.

Hot breads have been suggested" for each breakfast menu.This is a concession to tradition, because they are usually preferred. Loaf bread or rolls may be served instead in any ofthese menus, should the houRewife wish to do so.

During the busiest season the evening meal is likely tocome rather late. Time may be saved by serving an earliersupper 'to the women members of the household, thus givingan opportunity of washing part of the dishes and leaving amaximum force available for serving the men quickly. Bythis plan the evening work is more quickly finished.

The evening meal should be anticipated and everythingthat can be, should be prepared in the morning, thus con~

serving time, energy, and fuel. Amounts necessary for thenumber served should be carefully estimated to avoid leftovers, especially in respect to vegetables and desserts. Cookies,cake, salad dressing, beet pickles, etc., may be prepared theday before the first meals are served. Fruit cake, spice cake,or gingerbread may be kept on hand to help out in emer-gencies. "

The fruits suggested for service" in the supper menus maybe fresh fruits, prepared and sweetened, or canned fruits .Care should be taken to serve hot dishes hot, and cold dishescold.

Notes on Recipes: All measurements are level: Abbreviations: c-cup; tb-tablespoon; t-teaspoon.

BreakfastI'll ~' ; ~l!

DrInksFruIt, Break. Meat Vegetables Bread, etc.fast Food, etc.

Fruit Bacon and Creamed Pota- Hot Biscuits CoffeeCereal Eggs toes Jelly Milk

Suggestions: Cook bacon in oven while biscuits are baking. Spread sliced bacon on a wire rack and place rack in adripping pan. This method requires less watching and insures a better product.

After breakfast dress the chickens for the following day.


Dinner'-

Soup Meat Vegetables, Bread; etc. Dessert DrinksSalad, etc.

Pot Roast of Browned Po- Corn Bread Fresh Apple Iced Tea.Beet tatoes Jelly' Pie Mille

Gravy Creamed CornSliced Toma-

toes

Suggestions: A cheap cut of meat may be used for potroasting, such as a piece of rump or shoulder. Sear themeat well on both sides in an oiled kettle (iron preferred),add a small amouut of boiling water and let simmer untiltender. About an hour before serving add the pared potatoesto the pot and cook until done, turning them frequently sothey will brow evenly. Extra allowance of potatoes and gravyshould be made for use in the evening meal.

Make mush for the next morning while the range is beingused. Cook slowly for 11/ 2 to 2 hours. Pour into pan tomould. If a small amount of flour is mixed with the cornmeal when making mush, it will brown more easily.

Supper

Meat Vegetables, Bread, etc. Dessert DrinksSalad, etc.

Cold Sliced Browned pota- Bread Canned or TeaBeef toes heated Preserves Fresh Fruit Mlllt

Catsup gravy CaleeButtered BeetsSouthern Slaw

'Suggestions: Put cabbage in cold water to crisp. Allowto drain in cloth one-half hour before using. For the southern slaw, partially whip cream (sour preferred), add sugar,salt, and vinegar to taste and pour over evenly shredded,crisped bacon.

If any corn bread should be left from dinner, corn breadand milk may be served to any who may care for it.

Breakfast

FruIt, Break· Meat, etc. Vegetables Bread, etc. Drinks'fast Food. etc.

Fruit Brolled Ham Fried Mush Bread MilkEggs Syrup Coffee

Suggestions: Any fresh fruits that are in season, as apples, peaches, berries, or grapes may be served for breakfast.Cantaloupes, if available, are usually relished. Dried or canned


fruits may be used when fresh ones are not obtainable.Raisins, dates, or figs may be added to the cereal occasionallyto vary it.

The chocolate bread pudding for supper should be madeduring the morning.

Dinner

Soup Meat Vegetables, Bread, etc. Dessert DrlnksSalad, etc.

Fried Chiclren Mashed Pota- Bread Cherry Roll Iced Teatoes Milk

Green BeansLettuce Salad

Suggestions: When preparing the potatoes for the mashedpotatoes, boil extra ones to be used as creamed potatoes forthe evening meal.

After dinner combine the remainder of the mashed pototoes with egg, shape into patties, ready for frying the following morning.

Supper

Meat

Cold FriedChic]ren

Vegetables,Salad, etc.

C'reamed Potatoes

Sliced Tomatoes

Bread, etc.

BreadIP.escl'ves

Dessert

Chocolate

I~!I~e:d Pud-

WhippedCream

TeaMi1lr

DrInks

Suggestions: Put beans to soak-sufficient for boiledbeans and baked beans.

Put breakfast cereal in fireless cooker.Make and mould biscuits for breakfast. Keep in refriger

ator over night.Breakfast

Fruit, Break- Meat, etc. Vegetables Bread, etc. Drinksfast Food, etc.

Fruit Creamed Dried Potato Calces Hot Biscuits CoffeeCereal Beef Jelly Mlllt

Poached Eggs

Suggestions: Immediately after breakfast put the beanson to cook and when parboiled once, divide and prepare halffor baked beans and allow the remainder to cook with thepork until tender.

Make cottage cheese.Prepare the baked apples for supper.


Dinner

Soup 1 M_e_at__ ,_...::v~eg~e~ta!....:b~le~s~,_1 __8_re_a_d,_e_t_c,_,__D_e_S_SS_l"_t D_rl_n_kB_Salad, etc.

Parlt Rice Corn Bread Caramel Cus- MilkApple Sauce Boiled Beans Bread tard Ice Coffee

IBoiled Cab- I Cream

bageFresh Onions

Suggestions: Caramel custard ice cream is made by combining 3 cups of milk,·.2 eggs 01'4 yolks, 1% cups sugar(1% caramelized) and making a steamed custard. When thisis cooled, add 3 cups cream and freeze. This may be madeearly in the morning and packed.

Extra rice should be cooked and all that is left fromdinner should be put into a can and moulded ready to slicefor breakfast.

The cabbage should be boiled just long enough to make ittender-about twenty-five minutes. If cooked a long time itbecomes dark in color and strong in flavor.

Meat I Vegetables,______ ~ad, etc.

German FriedPotatoes

Baked BeausCottage

Cheese

Bread, etc.

Corn Bread\ Bread

Dessert

Baked ApplesWhipped

Cream

Tea

IMilk

Drinks

Suggestions: Put breakfast cereal in fireless cooker.

Breakfast

Fruit, Break· Meat, etc. Vegetables Bread, etc. DrInksfast Food, etc. ------

Fruit Bacon and Friea Rice Muffins CoffeeCereal Eggs Syrup Mlllt

Suggestions: Rolled oats is an excellent choice for abreakfast cereal. It is well to use it frequently. Other goodcereals are farina, cream of barley, cracked wheat and crackedoats. Ready-to-eat cereals should be served only occasionallyfor variety as they are more expensive and also less suitedto the needs of the working man.


Dinner

Drinks

Ml1kIced Tea

Soup Meat I Vegetables, 1__B_re_a_d_'e_t_c_._I DessertSalad, etc.

-- g;~~~~ H=--I~~l!:O~:~s IBread ILemon Pie

Fried ApplesRadishes

-_.._-_.._.-'----_---!._,------~----_---!. __-..:..

Suggestions: Boil potatoes for the evening meal and forbreakfast the following morning.

Cook the beets which may be reheated and buttered forthe evening meal.

Prepare the baked custard and the potato salad for supper.If the left over ham is limited in amount serve with

potato salad with boiled eggs.

Supper_.

lIIitiIlr .Vegetables, Bread Dessert DrinksSalad, etc.

tnto Salad Bread Baked Custara. Tea.ttered Beets Preserves Milk1<le8

Ment

Cold Slicc(l PoHam Bu

:l\1ustard Pic

Suggestions: Put breakfast cereal in fireless cooker.Make and mould biscuits for breakfast. Keep in refriger

ator over night.

Breakfast

Fruit, Break- Meat, etc. Vegetables Bread, etc. Drinks_~_~~f."..'?EE.!J!.tc.. ------Fruit Minced Ham Creamed Pota- Hot Biscuits CoffeeCcreal and Eggs toes Jelly Milk

scrambled

Suggestions: The New England boiled dinner should bestarted early in the morning.

The tapioca pudding should be made soon after breakfastand thoroughly chilled~

Dinner

Soup Meat Vegetables, Bread, etc. Dessert DrinksSalad, etc.

NcwEngland Corn Bread T~ioca CoffeeBoiled Dinner Jelly udding Mille

Horse Radish


Suggestions: For the New England boiled dinner, wipecarefully a piece of well corned beef, plunge into· boiling waterand let simmer four or five hours until the meat is tender.A piece of salt pork from which the rind has been removedmay be added and the two cooked together. About 1112 hoursbefore time for serving, prepare carrots, turnips, and beets.Add the turnips and carrots to the stock and after the meatis tender remove it until nearly time to serve. Cook thebeets separately, using some of the meat stock to cover them.Prepare onions and cabbage and parboil each separately totake away some of the strong flavor. Cook the onions separately in the meat stock, and after the cabbage has been parboiled put it in the kettle with the turnips and carrots. About11j2 hours before serving add pared potatoes. The meat maybe returned to the kettle to be reheated. Serve the onionsand beets in separate dishes. Place the meat in the centerof a large platter and arrange the vegetables attractivelyabout it. Horse radish sauce to be served with the meat ismade as follows: Soak lI2 cup of soft bread crumbs in milleDrain and mix with 1 cup of well drained horse radish. Whip1f2 cup cream ~nd fold in carefully the mixture of bread crumbsand horse radIsh.

The greens should be soaked and thoroughly washed,ready to cook in the evening.

Boil potatoes for breakfast the following morning.

Supper

Meat Vegetables, Bread,. etc. Dessert DrinksSalad, etc.

Corned Beef Greens Corn 1:lread Fruit Cake Tea or MllleHash Sliced Toma- Bread

Poached Eggs toes

Breakfast

Fruit, Break· Meat Vegetables Bread, etc. Drinksfast Food, etc.

Fruit Scrambled Fried Potatoes Graham Gems CoffeeCereal Eggs Preserves Mille

Suggestions: Soon after breakfast prepare the gelatinfor supper to insure its being firm. Chill thoroughly.

Make cottage cheese. .A variety in muffins may be secured by substituting for

the graham flour, flour made from whole wheat, rye, barley,or corn.


Dinner

11

Soup Meat Vegetables, Bread, etc. Dessert. DrinksSalad, etc.

Swiss Steak Escalloped Bread Fruit Short Iced TeaGl'avy Potatoes Calee MilkButtered Car-rots andPeas

Sliced Toma- .toes

Suggestions: For Swiss steak, pound flour into a piece ofround steak (1 inch thick) on both sides. Season well andsear in very hot suet drippings until a good brown crust isformed. Add sufficient water to barely cover and simmerslowly 1 to 11;2 hours.

Cook the turnips which may he reheated and buttered forthe evening meal.

Supper

Meat

Creamed CodFIsh onToast

Vegetables, Bread, etc. DessertSalad, etc.

French Fried Bread Fruit GelatinPotatoes Preserves Calee

Buttered Tur-nips

LettuceCottage

Cheese

TeaMilk

Drinks

Suggestions: Put breakfast cereal in fireless cooker.Make and mould biscuits for breakfast. Keep in refriger-

ator over night. '

Bre8.kfast

Fruit. Break· Meat Vegetables Bread, etc. Drinksfast Food, etc.

Fruit Hash Hot Blscui ts CoffeeCereal Poached Eggs Jelly Milk

Suggestions: If biscuit dough is made a trifle softer thanusual it may be baked on oiled pans as dropped biscuits.This may mean a slight saving of time.

Dinner

Soup Meat Vegetables, 8read, etc. Dessert DrinksSalad, etc.

Roast Pork Browned Po- Steamed Pineapple Iced TeaApple Sauce tatoe8 Brown Sherbet Ml11e

Green Beans Bread CakeCole Slaw


Suggestions: Prepare steamed brown bread sufficient fortwo meals.

Allow extra potatoes and gravy for use in the supper menu.Cook potatoes for breakfast the following day.When ice is not available, a pineapple mixture suitable

for sherbet may be used for making a gelatin dessert, or itmay be thickened with corn.starch and served with cake. Afruit sauce may also be served on blanc mange or any cerealpudding.

Supper

I ""'-1IlJ Iin gravy

Meat Vegetables. Bread, etc. Dessert DrinksSalad, etc.

Pm'It and Stewed 'J.'oma- Brown Bread Fruit Cake TeaBrowned Po- tOeS MJ1lttatoes, diced Gcrman Beanand hAated Salad·

I>I=T 'l!'

Suggestions: For German bean salad cut bacon into 1,4inch pieces, rencler out, remove pieces of bacon and add dilutevineg'ar to bacon fat. Mix cooked green beans (cut in 1 inchto 1% inch pieces) with minced onion and the crisped bacon,season, and pour the vinegar dressing over the mixture.

Put breakfast cereal in fireless cooker and put driedpeaches to soak. .

BreaMast,

Fruit, BI'eak· Meat, etc. Vegetables Bread, etc. Drinksfast Food, etc.

Fruit Bacon and Cl'eamed Po- Muffins CoffceCereal Eggs tatoes Jelly Mmt

Suggestions: Cooked rice or other left-over cereal maybe added to muffin batter before the flour is stirred.in.

llSally Lunn" is muffin batter with a little additionalshortening, It is baked like layer cake in large pans and cutin pieces to serve.

Dinner

Soup Meat Vegetables, Bread, etc. Dessert Drinks-_. Salad, etc.

Sausage and Creamed Corn Bread Dried Peach CoffeeSpaghetti Greens Roll Milk

RadIshes


Suggestions: Cook spaghetti (or macaroni) until tender.Combine with tomato sauce. Put mixture in casserole (bakingpan), arrange cakes of uncooked sausage over the surface andbake in oven until sausage is well cooked.

Cook potatoes for supper ancCbrealdast.Prepare the salmon loaf and the chocolate pudding for

supper.

Supper-

Meat V'egetables, Bread, etc. Dessert DrinksSalad, etc.

Salmon Loaf Creamed Po- Bread Chocolate Teatatoes Syrup PUl1dlng Milk

Corn PattiesCole Slaw

Suggestions: For the chocolate pudding take 1 qt. ofmilk, 1/2 c. sugar, 2 tb. cornstarch, 2 squares chocolate, 1t. vanilla, spk. of salt. Mix sugar and cornstarch with a smallamount of cold mille Heat the remainder of the milk and addgradually to the sugar and cornstarch mixture. Add the meltedchocolate and cook until thick. Flavor. Chill.

Put breakfast cereal in fireless cooker.

Breakfast

FruIt, Break· Meat Vegetables Bread, etc. DrInksfast Food, etc.

Fruit Sausage Buttered Po- Panca]{es CoffeeCereal tatoes Syrup Milk

Suggestions: Cut the potatoes in V2 inch cubes and reheat with butter without browning.

,Make cottage cheese.Dress chickens for following day.

Dinner

Soup Meat Vegetables, Bread, etc. Dessert Drinks

-- Salad, etc.

Meat Loaf French Fried Bread Apple Iced TeaTomato Sauce Potatoes Dumplings Mill<

Turnips.Radishes

Suggestions: For the tomato sauce use 4 c. tom~to jUic~,6 tb. butter, 6 tb. flour, 1J2 c. chili sa.uce and seas?nmg. BOlluntil flour is thoroughly cooked. ThIS amou~t WIll probablybe sufficient for the meat loaf and the spaghettI.

1.4 MONTANA EXTENSION SERVICE

Cook the spaghetti in boiling salted water until tender.Shell the peas, cook until tender, ready for reheating and

seasoning in the evening. Make the sponge cake. Cook potatoes for breakfast the following day.

Supper

Meat Vegetables, Bread, etc. Dessert DrinksSalad, etc.

Sliced Mea.t Spaghetti with Bread Sponge Calee TeaLoaf TOlnato Sallee Jelly with Whipped Mille

Crea.med Peas CreamFresh OnionsCottage Cheese

Suggestions: Combine the cooked spaghetti and tomatosauce and reheat.

The cottage cheese is served on the assumption that theleft-over meat loaf might not be relished twice a day by allthe men or that the cheese may be needed to supplement themeat.

Brealcfast

Fruit. Break. Meat, etc. Vegetables Bread, etc. Drinksfast Food, etc.

Fruit Broiled Ham Creamed Po- Muffins CoffeeCereal Scrambled tatoes Jelly Mille

Eggs

Suggestions: Johnny cake, corn pone, or Virginia batterbread may be used for variety instead of muffins. They arean simple to make but require longer baking.

Prepare steamed custard for supper,- Chill thoroughly,

Dinner

Soup Meat Vegetables, Bread, etc. Dessert DrinksSalad, etc.

Chlcleen Pie Mashed Po- Brea.d Cherry Pie Iced Teatatoes Milk

Creamed Corn-Wilted Let-

tuce

Wilted lettuce may be prepared by the recipe for Germanbean salad, heating the lettuce in the vinegar just long enoughto wilt the leaves.

Left-over potatoes may be shaped ready to brown for SU1)per.

Onions may be boiled in advance, needing only to be reheated iii. the butter for serving.


Supper

15

Flavoring-onion, celery, sage, asdesIred

1 c. stocJt or other liquid

-Meat Vegetables, Bread, etc. Dessert Drinks

Sala~. etc.

Creamed Potato cakes Bl'ead Steamed Cus- Tea.Chlc!ten Buttered tard Ml1lton Toast Onions Sponge Ca!te

Sliced Toma-toes

SUGGESTIONS FOR LUNCHES TO BE SERVED IN THEFIELD

Lunches served in the field should be light, but satis:Q,ring.A nicely prepared sandwich-one sandwich per person, consisting of two slices of bread-and a thirst quenching drinkshould satisfy the most exacting. The object of the lunch isnot so much the food eaten as the short rest and relaxationfrom labor for which the serving of the lunch gives excuse.All drinks served should be cool, not too sweet, and in generousquantities. The following combinations are suggested as beinginexpensive, satisfying and easily prepared:

(1) Bread and butter sandwichesButtermilk, chilled and 'flavored with a litle nutmeg

and brown sugar(2) Nut bread sandwiches

Lemonade(3) Jelly sandwiches

Chilled milk(4) Meat sandwiches

Chilled tea(5) Ginger bread

Chilled coffee(6) Raisin sandwiches

Chilled tea(7) Egg sandwiches

Lemonade(8) Cheese and pickle sandwiches

Diluted, unsweetened grape juice

Bean Loaf4 c. cooked lima. beans1 c. dry bread crumbs4 tb. peanut butter2 t. salt1 tlJ. bacon or other fat

Chop beans, add remaining ingredients. Put into a greased .pan, bake in a moderate oven about 30 minutes. Serve withtomato sauce made according to recipe on page 14.


Nut Bread2 eggs 2 c. graham flo]'r (unsifted)Ilh c. sugar 1 tb. Sait2 c. sweet milk 4 tb. baJdng powdel'2 c. white flour 1 c. English walnuts

Beat. eggs thoroughly, add sugar and beat. Add dry in.gredients and milk, alternately. Pour into oiled, bread pansand let stand 25 minutes before baking. Bake 1 hour inmoderate oven.

RECIPES FOR FRUIT DRINKSRhubarb Punch

Wash stalks and cut into inch pieces, without skinning.Measur~ and to each quart of cut rhubarb add an equal amountof water. Simmer until very tender. Add the grated rindof 1 lemon and 3 tb. of sugar, stirring until the sugar is dissolved. Strain and cool. Chill on ice before serving.

Blackberry Nectar1 qt. blackberry juice 1 lemon juice1 orange juice 1 c. sugm~made Into a syrupWatcr to give desired strength. Combine and chiU.

peach, etc., which have been bottled in the

31-3 c. grape juice1j" t. cinnamon'k t. cloves

Fruit PunchRhubarb punch as a found.atlon2 c. tea infusionFruit juices-cherry strawberry.

home.

Sweeten to taste. Chill and serve.

Spiced Grape Juice1 C. water1 c. Bugar2 lemons, Juice

Boil till syrupyCool, add % c. lemon juice

When wanted for use, dilute with

Lemon Syrup for Lemonade2 c. sugar1 qt. water

Bottle: Keep on hand.water to' taste.

Raspberry, blackberry, grape or other fruit juice may beadded to lemonade. Left-over tea may also be used for dilutingfruit juice for beverages.

HOME MADE BREAD VS. BAKERS' BREAD

Should the farmer's wife always bake her own bread?Ten years ago there would have been no occasion for sucha question. Of course she should bake her own bread; therewas nothing else for her to do. But conditions have changed,which gives reason for the question and a different aspect tothe answer.


In a comparison of home made and bakers' bread, threefactors should be considered:

1. Palatability2. Availability3. CostPalatability: In many farm kitchens an excellent quality

of bread is produced but in far too many farm kitchens aheavy, porous, ill-flavored product is produced, which may bedue to poor materials, ignorance of the principles of breadmaking, or to carelessness. The first cause may be unavoidable but the last two causes are unpardonable. Bakers' breadof today is vastly superior to that of five years ago as toquality and flavor. It is made from the highest grade materialsunder most approved sanitary conditions and by the mostscientific methods. Sour bakers' bread is seldom found nowif it has been properly kept after leaving the baker. Unsanitary, unventilated cases found in small country stores areresponsible for more ill-flavored bread than any other directcause.

Availability: The first objection that may arise againstthe use of bakers' bread is the difficulty of obtaining it insome places. This difficulty may be met in these days ofthe parcel post by having a regular order delivered at yourdoor at .stated times during the week. The suggestion ismade that the amount of bread required for use be determined and an order placed with a reliable firm in the nearestcity of any size with directions that it be sent by parcel poston designated days. Besides having an inadequate equipmentfor keeping the bread fresh and sweet, the proprietor of thevillage store does not always handle bread of the highestgrade, so it is much more satisfactory to order it directfrom some reliable firm whose supply of bread is always freshand of the best quality.

Cost: A loaf of bakers' bread weighing from twenty· totwenty-four ounces costs ten cents at the present time.

The making of bread at home should depend upon twofactors:

1. The quality of the product made at home as comparedwith the commercial product.

2. The value to be put upon the time. of the person whodoes the work at home.

When materials, fuel and labor are considered the pricediffers very little. But if the llousewife places no value onher time, and if the fuel would be burned in any case and the

18 MONTANA EX'I'ENSION SERVICE

heat is available for baking the bread without extra expense,it is very evident that it is more economical to bake one'sbread than it is to purchase bakers' bread.

During harvest time certain phases of the farm work areleft at a standstill so that a maximum of time and energymay be devoted to the work at hand. It takes time and energyto make bread at frequent intervals in the large quantitiesnecessary. Why should not the farmer's wife conserve hertime and energy in this particular phase of household work?The time thus saved will give greater opportunity for planningand systemizing the work, which always means a financialsaving-thus covering the slight increase in the cost of thebread supply.

QUANTITIES TO SERVE EIGHT PEOPLE

MEAT1. Oven Roasts-6 to 7 lbs. for two meals.

Beef-Rolled ribPork-Fresh ham or loinMutton-LegLamb-Leg

2. Pot roasts-6 to 7 lbs. for two meals.Beef-Shoulder or rump

3. Steaks-4 lbs. for one meal4. Cutlets-31/2 Ibs. for one meal5. Chops-31fz lbs. for one meal6. Meat 10af-4 lbs. for two meals7. Chicken-Four 3 lb. or 4 lb. chickens for two meals.8. Fish-·4 lbs. for one meal9. Leftover meats:

Croquettes-3 c. meatMeat pie-5 to 6 c. meatCasserole-4 c. meatSouffle-2 c. meat

VEGETABLES1. Potatoes-3 to 4 Ibs. for one meal2. Buttered vegetables-5 c. vegetables, 7:3 c. butter.

4 c. vegetables (cabbage more)3 c. white sauce

4. Macaroni or spaghetti-5 c. (cooked)O. Rice-5 c. (cooked)

Documents

Meals for Harvest Time - Montana State Universityarc.lib.montana.edu/msu-extension/objects/ext1-000116.pdfAfter dinner combine the remainder of the mashed poto toes with egg, shape