HOME > Chowhound > Home Cooking >

Discussion

Home ec!

I just answered another thread and for the first time in nearly 40 years, thought about my home economics class and the macaroni salad I had to make. I had never had macaroni salad before that! What did you have to cook in home ec?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The things I remember most vividly are cocoa and goldenrod eggs. I always thought the goldenrod eggs were good but rather boring, but when I showed my daughters how to make them they were thrilled, and want to make them all the time now.

    5 Replies
    1. re: Euonymous

      The only thing I remember about Home Ec was one time when we were doing something with potatoes, our group peeled a bunch. After class, during our Home Room period, our group was beckoned by the Principle's office to report to Home Ec. Our white haired teacher was appalled by our peeling techniques, leaving way too much potato on the skin. She then proceeded to show us, how to make potato soup out of those thick sliced skins we proceeded to discard. By the way, my Home Ec teacher brought to light the fact that I loved being in the kitchen, chopping and cooking. I had no one at home who loved to cook.

      1. re: mcel215

        My extremely frugal grandmother made "parsley soup" out of the water she had boiled potatoes in. Make a roux, add the potato water, add a lot of chopped parsley. Actually pretty good recession food.

        1. re: somervilleoldtimer

          Goldenrod eggs are chopped hard boiled eggwhites in bechamel sauce. You spoon this onto toast, then sprinkle (decoratively if you can) with sieved hard boiled egg yolks.

        2. re: Euonymous

          My mom is a retired home ec teacher. Eggs goldenrod were a Sunday night staple for us.

        3. all i can remember actually making food-wise was a really bad muffin recipe and a basic salad. we spent too much time learning how to put out grease fires, and making aprons that we hardly even had a chance to wear by the time we finished them :)

          1. Nasty, nasty no-bake chocolate/peanut butter cookies. Yuck!

            1. Cornflake cookies ....
              I got a passing grade, even though I had signed up purely because it was largely populated with girls and not many of the other guys had the courage to take the class.

              6 Replies
              1. re: todao

                A weird sandwich filling made out of grated carrots, raisins, cheese, and Miracle Whip. Served on whole wheat bread.

                Also made the apron, I got bored and made a fancy pocket for it. And Swedish (?) embroidered tea towels.

                Great thread idea!!

                1. re: middydd

                  ok, i've heard of carrot-raisin salad, but with CHEESE? gack! that's just so wrong.

                    1. re: middydd

                      ok, i was really thrown by this one so i had to do some searching to satisfy my curiosity. the closest thing i could find was the following recipe, which is published on several different websites. it's not quite as disturbing as the one you recall (the Miracle Whip alone makes me gag)...

                      http://www.astray.com/recipes/?show=C...

                      1. re: goodhealthgourmet

                        Looks like the same stuff, thanks for digging up the recipe.

                2. re: todao

                  Huh! My mother actually ended up taking me out of home ec and putting me into drafting, it being the year after Title IX has passed, to achieve equality between boys and girls. I think my mother also was put off by the macaroni salad, since she was a marvelous cook and I was already a pretty good cook. Plus she never wore an apron (being a spotless person -- I've seen her cook an entire Chistmas dinner in a velvet blazer and both she and the kitchen were clean at the end!) and you would have had to kill me before you would find me in an apron when I was 14. So between all of those things, I did tranfer into drafting (called "mechanical drawing" at the time), and even though I was the only girl in that class, I had a good time.
                  I have to add that since I am unable to be near any food without getting it all over me, I finally made myself an apron that covers all of me, including my back, and I wear it all the time.

                3. I think I remember biscuits, french toast, and macaroni and cheese. I can't for the life of me remember what we did for the rest of the semester.

                  What are goldenrod eggs?

                  5 Replies
                  1. re: irishnyc

                    Aside from sewing a denim tote bag...I remember making tea sandwiches and pies (with some sort of instant pudding based filling). Nothing that's really been useful.
                    My mom still makes eggs goldenrod every year at Easter to use up the Easter eggs. I probably wouldn't be wild about it if I were eating it for the first time as an adult, but do love it for nostalgia. Once a year is enough. I've never actually cooked it, but basically you make a white sauce, then chop up cooked egg whites and mix that in. Pour over white toast. Grate the yolk on the top (looks like goldenrod). I think my mom learned to make it in home ec, but I've never heard of anyone else making it. Maybe it's regional?

                    1. re: irishnyc

                      Goldenrod eggs is essentially a rue into which chopped egg whites are incorporated. It is spread over other foods (vegetables, breads, etc.) the sprinkled with crumbled cooked egg yolk. It can be made to resemble a Bernaise with herbs and spices of your choice or combined with other ingredients (tuna, vegetables, etc.) to make a hearty sauce to pour over biscuits, toast, corn bread, etc.

                      1. re: todao

                        I wonder if it is a regional thing, too. My dad was born in DC, raised in MD, and his mother was a terrible cook ("brown it's cooking, black it's done"). Eggs goldenrod was one of the few recipes that he carried with him. We kids always loved it. His mother was Southern (a tobacco famer's daughter), but I'm not sure where she was from, exactly. I'll have to ask.

                        1. re: ChristinaMason

                          My mom learned the recipe in Iowa. I grew up in Maryland, but none of my friends ever heard of it. In fact, I never had heard of it outside my family, so it warms my heart to see it here.

                          1. re: ChristinaMason

                            I'm guessing your grandmother would have been from Charles or St Mary's county, which were the big Maryland tobacco growing areas (and possibly related to my St Mary's grandmother, based on the cooking skills--but then everyone there is related anyway).

                            I understand eggs goldenrod was a depression-era and possibly World War shortage-related recipe promoted by extension agents and, yes, home ec teachers. I remember hearing of it, but not eating it.