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 LIBRARY OF THE 
 NEW YORK STATE COLLEGE 
 OF HOME ECONOMICS 
 CORNELL UNIVERSITY 
 ITHACA, NEW YORK 
 
 &if t of 
 Helen Uonsch 
 

SELECTION AND 
 PREPARATION OF FOOD 
 
 LABORATORY GUIDE 
 
 DEPARTMENT OF HOUSEHOLD SCIENCE 
 THE UNIVERSITY OF ILLINOIS 
 
 ISABEL BEVIER, Ph.M. 
 ANNA R. VAN METER, A.B. 
 f 
 
 WHITCOMB & BARROWS 
 BOSTON, 1907 
 
"/ /( tow—' 
 ©5-7 
 
 COPYRIGHT 1907 
 BY 
 
 ISABEL BEVIER and ANNA R. VAN METER 
 
 COUPOSITION AND BLACTROTTPINO BY 
 
 THOMAS TODD 
 
 14 BBACON STRBBT, BOSTON, MASS. 
 
CONTENTS 
 
 FIRST SEMESTER 
 {Course i) 
 
 Introduction ,. 
 
 General Outline g 
 
 Kitchen and Equipment o 
 
 Water j . 
 
 Milk ,- 
 
 Eggs 21 
 
 Cheese 2 c 
 
 Meat 28 
 
 Gelatin 40 
 
 Fats and Oils 42 
 
 Demonstration 47 
 
 SECOND SEMESTER 
 (Course 6) 
 
 Preservation of Food 48 
 
 Carbohydrates in General 53 
 
 Cane Sugar 55 
 
 Starch 59 
 
 Carbohydrates in Combination ... 62 
 
 Cereals 68 
 
 Flour " 80 
 
 Breads 82 
 
 Practice Luncheon 84 
 
 Meals 86 
 
LABORATORY GUIDE 
 
 INTRODUCTION 
 
 '"T^HIS Guide has been prepared for the students 
 -'- taking the work in the Selection and Preparation 
 of Food in the Department of Household Science of 
 the University of Illinois. 
 
 The courses as given continue during two semesters 
 and include four hours of laboratory work per week, 
 supplemented by one lecture and one recitation. In 
 the first semester emphasis is placed upon the prin- 
 ciples governing the selection and preparation of food. 
 In the second semester a consideration of its eco- 
 nomic and esthetic value is emphasized. At the end 
 of the first semester's work demonstrations are given 
 by the students to test their skill and knowledge. 
 At the close of a year's work they serve meals for 
 the same purpose. The subject of Dietetics is given 
 in a separate course. Before beginning this work the 
 student is required to have had high school physics 
 and one semester of chemistry in the University. 
 
 The work is based on the supposition that a scien- 
 tific study of the food problem requires a sufficient 
 knowledge of pure science to appreciate the funda- 
 mental processes that underlie the preparation of food. 
 The Guide is not in any sense of the term a cook book, 
 neither does it make any claim to originality in recipes. 
 
 S 
 
6 Preparation of Food 
 
 Those used are taken from standard works or formu- 
 lated to meet a particular need. This work is an 
 attempt to teach the principles of cookery in the 
 same general method as the principles of chemistry 
 are taught, i.e., by a study of different classes of 
 compounds. 
 
 In the "General Outline" the topics covered by 
 lecture and recitation, as well as the laboratory work, 
 are suggested, but in the text only the ' laboratory 
 work is given. In the general scheme the student 
 is introduced first to the kitchen, as the place where 
 the work is done, and is made familiar with its equip- 
 ment and the chief media used in the preparation of 
 food, viz., heat and water. 
 
 The first real work with food begins with milk, 
 because it is easy to separate from it the different 
 food principles. Moreover, it also affords an intro- 
 duction, by lecture, to the study of the composition 
 of the body and the uses of the food principles in it. 
 In order to avoid confusion of thought it seems better 
 to study one food principle at a time. The work with 
 proteid.is followed by that on fat. The study of eggs 
 gives a comparatively pure form of proteid with which 
 to study its characteristics. Eggs, cheese, and meat 
 are typical forms of proteid food, and they, with fat, 
 furnish the basis of work for the fij-st semester. 
 
 In every case the plan of studying any food is, 
 to consider its general aspects in the lecture, its phys- 
 ical and chemical properties in the laboratory, and 
 finally, to show how these influence the preparation 
 of a particular dish. For instance, a custard is a good 
 
Laboratory Guide 7 
 
 example of a combination of food materials, and the 
 low temperature used in making it is a result of what 
 has been learned concerning the action of heat on 
 proteid. Again, the cheese dishes introduce other 
 elements to be considered in making combinations of 
 food materials. The dishes selected are such as seem 
 to illustrate the principles previously studied. Care 
 in manipulation and attractiveness of appearance are 
 constantly considered, but the dish is made to illustrate 
 a principle. For example, water as a carrier of flavor 
 may be illustrated either by the making of tea or 
 of lemon ice, but in one case the principle of extract- 
 ives is taught, while in the other the principle of the 
 freezing point of solutions is illustrated. Beverages 
 and desserts suggest themselves in this connection, 
 but such a classification is merely incidental to the 
 study of the principles. 
 
 The same general plan is followed in the work 
 of the Second Semester (Course 6), which deals chiefly 
 with different forms of carbohydrates. Actual practice 
 in selection is given by visits to the markets. Doubt- 
 less individual teachers will wish to modify the work 
 to suit their conditions. 
 
FIRST SEMESTER (COURSE I) 
 
 PRINCIPLES OF THE SELECTION AND 
 PREPARATION OF FOOD 
 
 General Outline 
 
 I. The Kitchen. 
 
 1. Plan. 
 
 2. Equipment. 
 
 3. Chief agents used : 
 
 (a) Heat. 
 {d) Water. 
 
 II. Nature and Uses of Food. 
 
 Considered as to : 
 
 1. Source. 
 
 2. Condition. 
 
 3. Chemical composition. 
 
 (a) Of food. 
 (6) Of the body. 
 
 4. Function in the body of : 
 
 («) Protein. 
 
 (6) Fat. 
 
 (c) Carbohydrate. 
 
 (i) Water. 
 
 (e) Mineral matter. 
 
 5. Economic and esthetic value. 
 
 8 
 
Laboratory Guide 
 
 III. 
 
 IV. 
 
 V. 
 
 Selection of Food. 
 
 Princip] 
 
 es governing selection : 
 
 I. 
 
 Nature. 
 
 2. 
 
 Use. 
 
 3- 
 
 Cost. 
 
 4- 
 
 Condition. 
 
 5- 
 
 Preparation required. 
 
 Preparation of Food. 
 
 I. 
 
 Chief agent : Heat. 
 
 
 {a) Sources. 
 
 
 (b) Application. 
 
 2. 
 
 Principles involved. 
 
 
 Laws of : 
 
 
 {a) Heat. 
 
 
 {b) Combination. 
 
 
 (c) Fermentation. 
 
 
 {d) Manipulation. 
 
 
 {e) Esthetic effect. 
 
 Study of Typical Forms of Proteid and Fat 
 
 THE KITCHEN 
 
 I. 
 
 Size of room. 
 
 2. 
 
 Ventilation. 
 
 
 fwall. 
 
 3- 
 
 Finish of } woodwork. 
 
 
 [ floor. 
 
 4- 
 
 Furniture. 
 
 5- 
 
 Desk furnishings. 
 
lo Preparation of Food 
 
 6. Stoves. 
 
 (a) Kinds : 
 
 Gas range. 
 
 Coal range. 
 
 Aladdin oven. 
 
 Gas oven. 
 
 Norwegian cooker. 
 
 Gas burners. 
 (d) Material and construction (make drawings). 
 
 (c) Fuel used. 
 
 (d) Application of the heat. 
 
 Laying a Fire 
 
 Lay a fire in coal stove, using both coal and wood. 
 Explain the terms kindhng and kindling temperature. 
 
 Reading Gas Meter 
 
 Record the reading of the gas meter on the blanks 
 provided, using the lower space. Make another read- 
 ing at the end of the month, and compute the gas 
 bill at current rates. 
 
 Note. — See instructions on back of blank. 
 
 Experiment I 
 
 Cost of Gas 
 
 From time required to burn 2 cu. ft. of gas, using 
 small burner of gas range at full capacity, estimate 
 cost per hour of gas at current rate. 
 
 Measurements 
 Repeat each measurement as a check. 
 
Laboratory Guide ii 
 
 Experiment 2 
 
 Capacity 
 
 1. Number of tsp of water in tbsp. 
 Number of tbsp of water in i cup. 
 Number of cups of water in i quart. 
 
 2. Number of tsp of flour in tbsp. 
 Number of tbsp of flour in i cup. 
 Number of cups of flour in i quart. 
 (Flour to be sifted once before using.) 
 
 Experiment 3 
 
 Weight 
 
 1. Weight by metric system of : 
 
 («) I c flour. (c) I c water. 
 
 (b) I c sugar. (d) i c lard. 
 
 2. Repeat part i, using avoirdupois. 
 
 From above data compute number of cups of flour 
 in I lb. avoirdupois. Of sugar. Of lard. Using 
 standard measures, what variation may occur in the 
 quantity of material actually taken ? 
 
 MEANS OF APPLYING HEAT 
 
 Temperatures 
 
 Experiment 4 
 
 Temperature i 
 
 I. Record temperature of room and of water from 
 cold water faucet, using both Fahrenheit and Centigrade 
 thermometers. 
 
 1 Unless otherwise indicated the Centigrade scale is used. 
 
12 Preparation of Food 
 
 2. Record temperature of water from the hot water 
 faucet, using Centigrade thermometer. Express same in 
 terms of Fahrenheit scale. 
 
 Experiment 5 
 
 Temperature of Water 
 
 1 . Heat 2 c of water and note temperature : 
 (a) At which small bubbles begin to rise. 
 
 {b) At which larger bubbles rise and break at 
 the surface of the water. 
 
 (c) When the surface of the water is completely 
 agitated. 
 
 2. Note temperature to which water rises in the 
 top of a double boiler when water below is boiling. 
 
 Experiment 6 
 
 Temperatures of Steam 
 
 1. Note temperature of steam just above the sur- 
 face of boiling water. 
 
 2. Note temperature of steam in a covered steamer 
 over boiling water. 
 
 Explain the difference. 
 
 Does the temperature change in any of the preceding 
 cases as the boiling is continued ? 
 
 Experiment 7 
 
 Temperatures of Mixtures and Solutions 
 
 I. Add 2 tsp of fat to 2 c of water. Note the 
 boiling point of the mixture. 
 
Laboratory Guide 13 
 
 2. Dissolve i c of sugar in 2 c of water. Note the 
 boiling point of this solution. 
 
 Continue the boiling for 5 minutes. Is there a 
 change in the boiling point .? Why .? 
 
 Experiment 8 
 
 Oven Temperatures 
 
 Test the oven at the following temperatures as 
 indicated by the thermometer, 130°, 175°, 200°, 250°: 
 
 1. By noting time required to toast bread a golden 
 brown. 
 
 2. By any other test with which you are familiar. 
 
 Experiment 9 
 
 Temperatures of Fat (Demonstration) 
 
 1. Note condition of a piece of bread dropped into 
 fat when the latter is at the boiling point of water. 
 How may this temperature be determined without a 
 thermometer 1 
 
 2. Note temperature of fat at which bread is 
 browned : 
 
 («) In I minute. 
 {b) In 40 seconds. 
 Discuss the difference in results in Experiments 8 
 and 9. 
 
 Experiment 10 
 
 Conservation of Heat 
 
 Fill a heated jar with boiling water and place in 
 the Norwegian cooker, noting temperature just before 
 adjusting the cover. 
 
14 Preparation of Food 
 
 At the end of the laboratory period compare the 
 temperature of the water in this jar with the temper- 
 ature of water in a second jar prepared under exactly 
 similar conditions, but allowed to stand at room tem- 
 perature. 
 
 What temperatures in Experiment s are comparable 
 to the temperatures maintained by the cooker ? 
 
 Experiment tl 
 
 Freezing Temperatures 
 
 Note temperature : 
 
 1. Of pounded ice. 
 
 2. Of a mixture of 4 parts ice and i part salt. 
 
 3. Of a mixture of 2 parts ice and i part salt. 
 Explain the difference. 
 
 WATER 
 
 Experiment 12 
 
 Water as a Solvent 
 
 (For notes on this process, see sugar solution, Ex- 
 periment 7, part 2.) 
 
 Experiment 13 
 
 Water as a Carrier of Flavor 
 I. Water Ice 
 
 Dissolve 2 measures of sugar in 4 measures of water 
 and boil a few minutes. Remove from the fire, add 
 I measure of lemon juice strained. Cool, pour into 
 
Laboratory Guide 15 
 
 a suitable vessel and surround with ice and salt. Stir 
 the lemon mixture while freezing. Note the temperature : 
 
 (a) Of lemon mixture at beginning of the 
 process. 
 
 (b) Of lemon ice and of the freezing mixture 
 when the process is iinished. 
 
 2. Coffee 
 (a) Filtered (Demonstration). 
 \b) Boiled. 
 For each cup of coffee to be made mix 2 tbsp of coffee 
 with I tbsp of cold water. If desired add 4 tsp of beaten 
 t.gg. Pour over this i c of cold water or i c of freshly 
 boiling water. In either case maintain a simmering 
 temperature ' for about 4 minutes ; let boil up once. 
 To allow it to settle, let it stand for about 10 minutes 
 where it will keep hot. 
 
 3. Tea 
 For each cup of tea to be prepared 'place i tsp of 
 tea in a heated teapot. Pour over this i c of freshly 
 boiling water. Keep hot for 5 minutes. 
 
 Compare tea served at the end of 5 minutes' steep- 
 ing with some which has been allowed to steep for 
 20 minutes. 
 
 What is meant by an infusion .? A decoction .? 
 Give illustrations from above beverages. 
 
 Experiment 14 
 
 Preparation of Dried Fruit. (Replacement of Water 
 Lost by Evaporation) 
 
 Wash dried fruit carefully. Cover with fresh water 
 and let stand in a cool place 1 2 hours. Put fruit with 
 
1 6 Preparation of Food 
 
 water in which it was soaked into a double boiler and 
 cook until soft, adding a little sugar if desired Serve 
 cold. 
 
 Water as a Cleansing Agent 
 Dish Washing 
 
 1. Scrape all crumbs, scraps, etc., from the dishes 
 into the waste jar ; greasy dishes may be wiped out 
 with soft paper. Dishes with dough, milk, or Qgg 
 adhering should be put to soak in cold water. 
 
 2. Pile all dishes of a kind together. 
 
 3. Provide plenty of good soapy water and hot 
 rinse water. 
 
 4. Wash glassware first, china next, then silver, 
 and lastly cooking utensils. 
 
 Be sure that all are perfectly dry before putting 
 away. 
 
 5. Wash table top well, using sapolio, if necessary, 
 to remove spots. 
 
 6. Wash and rinse both dish cloth and dish towel 
 and hang to dry. 
 
 Cleaning of Refrigerator 
 Remove all the racks. Wash the inside well and 
 wipe dry. If necessary a little hot soda solution may 
 be poured into the waste pipe. Leave the doors open 
 until the interior is cooled and aired. Wash and scald 
 the racks. When cooled replace. 
 
 Cleaning of Sinks 
 Clean the faucets, polishing if tarnished. Wash 
 drain board and wipe it well. Remove stains from the 
 
Laboratory Guide 17 
 
 enamel of the sink with kerosene, hydrochloric acid, or 
 sapolio. Clean the strainer and trap by pouring hot 
 soda solution through. Wash the sink and rinse well, 
 wiping the sides and edges. 
 
 MILK 
 
 References: Hutchison. Food and the Principles of 
 
 Dietetics, Chapter VII. 
 Bulletin 25, Office of Experiment Stations. 
 
 Dairy Bacteriology. 
 Farmers' Bulletin 42. Facts about Milk> 
 Farmers' Bulletin 74. Milk as Food. 
 
 General Observations 
 
 Note (a) Color ; (b) Odor ; (c) Taste ; (d) Reaction 
 (test with litmus paper). 
 
 Note the general characteristics of the milk in bot- 
 tles A, B, C, D, found on the supply, table, drawing 
 conclusions as to freshness, richness, and adulteration. 
 
 Experiment IS 
 
 Specific Gravity of Milk 
 
 Weigh I c of water carefully to tenths of a gram. 
 Using the same cup for measuring, weigh also i c of 
 milk. Compute the specific gravity of the milk, taking 
 the weight of the water as unity. 
 
 What conditions may affect the specific gravity of 
 milk? 
 
1 8 Preparation of Food 
 
 Experiment 16 
 
 Composition of Milk 
 
 Carefully remove and save the cream from the 
 sample of milk furnished. Warm the skimmed milk 
 to about 60°. Pour into a small bottle, and add acetic 
 acid or vinegar, drop by drop, with shaking until the 
 precipitate separates out well. Allow to stand until 
 the precipitate settles, then filter and boil a portion 
 of the filtrate. What is the precipitate which .forms 
 in it on boiling.? What is the precipitate upon the 
 filter .? What does the watery portion contain .? What 
 food principle does the cream contain ^ 
 
 Observe the product obtained from the evaporation 
 of the watery portion of milk. What gives to milk its 
 characteristic color.' 
 
 Note the characteristics of commercial milk sugar. 
 Note the composition of milk as shown by the exhibit 
 in the bottles upon the side shelf. 
 
 Compute the percentage of cream in the sample of 
 milk shown in the creamometer. 
 
 Experiment 17 
 
 Pasteurization of Milk 
 
 Nearly fill a clean bottle with fresh milk. Stopper 
 with a clean cork or with a carefully rolled plug of 
 clean cotton wool. Place the bottle in cold water, tak- 
 ing care that the water does not reach the mouth of 
 the bottle. Heat slowly until the water reaches a 
 temperature of 70°. Remove from the fire, but keep 
 closely covered for 30 minutes. Remove from water, 
 cool quickly. Keep in a cool place. 
 
Laboratory Guide 19 
 
 Why should pasteurized milk be used within 24 hours 
 after treatment ? How does this process differ from 
 sterilization of milk? 
 
 Experiment 18 
 
 Action of Rennet on Milk 
 Junket 
 
 Warm i c of milk to 37°. Add i tsp of sugar, a 
 few drops of vanilla, and i of a rennet tablet dissolved in 
 I tsp of water. Pour at once into a dish. When coagu- 
 lated, cool and serve. What is rennet .■' Describe its 
 effect upon milk. 
 
 Experiment 19 
 
 Repeat Experiment 18, heating the milk to 100°. 
 Compare and explain results. 
 
 Experiment 20 
 
 1. Chill I c of thick cream and whip until stiff. 
 
 2. Warm another portion and beat as above. Ex- 
 plain the difference in results in (i) and (2). 
 
 What is whipped cream .' 
 
 Mousse (Demonstration) 
 
 To the product from (i) add 2 tbsp of sugar and 
 I tsp of flavoring. Freeze. 
 
 Note proportions used in the freezing mixture, 
 method of packing, serving, etc. 
 
 Experiment 21 
 
 Separation of Milk Fat. Butter (Demonstration) 
 
 Beat I pint "ripened" cream with a fork or egg 
 beater until the fat separates out in lumps. Collect 
 
20 Preparation of Food 
 
 these into a mass. Remove to cold water and wash 
 free from milk. Add i tbsp of salt, and cool. 
 
 Record weight of butter obtained. 
 
 How does the composition of butter differ from that 
 of cream } What is the composition of buttermilk .? 
 
 Experiment 22 
 
 Take i c of thick sour milk. Note appearance and 
 acidity. What has caused the curdling.? 
 
 Pour milk in top of double boiler. Place in water 
 at 75". Cover and let stand 15 minutes. What caused 
 the coagulation 1 
 
 Compare with coagulation effected in sweet milk by 
 action of rennet. 
 
 Cocoa 
 
 Mix 2 tsp of cocoa and 2 tsp of sugar with 2 tbsp of 
 water. Let it boil up once. Add to this i c of hot 
 milk, stirring well. Keep hot. Just before serving mill 
 it thoroughly with a Dover egg beater. 
 
 Chocolate 
 
 1. Cook i tsp of cornstarch in 2 tbsp of water. 
 Add I tbsp of sugar, a little salt, and \ square of un- 
 sweetened chocolate. When the chocolate has melted 
 add gradually i c of hot milk, stirring well. Add a 
 few drops of vanilla. Keep hot and mill before serving. 
 
 Both chocolate and cocoa are improved by placing 
 I tsp of slightly sweetened and flavored whipped cream 
 on the top of each cup served. 
 
 2. Repeat above preparation, omitting the starch. 
 Compare cocoa, chocolate, and coffee as to cost per 
 
 cup, disregarding all cream added in servino". 
 
Laboratory Guide 21 
 
 EGGS 
 
 References: Farmers' Bulletin 128 (Revised). Eggs 
 and Their Uses as Food. 
 Hutchison. Food and the Principles of 
 Dietetics, Chapter IX. 
 
 General Observations 
 
 1. Note number of eggs of average size in one 
 pound. Of large size. Weigh smaller eggs and note 
 variation in number. Note difference in cost per pound, 
 eggs at market price per dozen. 
 
 Do you prefer to buy eggs by weight or number ? 
 Why.? 
 
 2. What causes variation in color of shell 1 Does 
 color indicate variation in the composition or flavor of 
 
 egg? 
 
 Shell 
 
 1. Examine inside of shell of an egg which has 
 been boiled in a solution of cochineal. What property 
 of the shell does this show .? What problem does this 
 present in the keeping of eggs .? 
 
 2. Place a small piece of shell in a little vinegar 
 and warm. What can you say as to its ch'emical 
 composition .' 
 
 Tests for Freshness 
 
 Test weight of eggs by placing in 10 percent salt 
 solution. What relation can you suggest as existing 
 between the freshness of an &%% and its specific gravity .? 
 
 Note appearance of eggs when held in strong light. 
 What may dark appearance indicate > 
 
22 Preparation of Food 
 
 With what methods of preservation are you familiar ? 
 (See Farmers' Bulletin 128 (Revised). Eggs and Their 
 Uses as Food.) 
 
 Inside Structure 
 
 1. Skin. 
 
 2. Position of white and yolk. 
 
 3. Describe as to color and texture. 
 
 • Experiment 23 
 
 Effect of Heat upon White and Yolk of Egg 
 
 Place I tsp of white of egg in one test tube. In a 
 second tube place the same quantity of yolk of egg. 
 Suspend the tubes in cold water, bringing the surface 
 of the egg in the tubes a little below the level of the 
 surface of the water. Heat the water carefully, noting : 
 
 1. Temperature at which coagulation is first ap- 
 parent. 
 
 2. Temperature at which whole mass is coagulated. 
 
 3. Consistency of the coagulated white at this 
 temperature. 
 
 4. Consistency of each when water reaches the 
 boiling point. 
 
 Experiment 24 
 
 1. Place 3 eggs in 3 pints of boiling water. Cover 
 closely to retain heat. Test i egg in 5 minutes, 
 another in 7, and the third in 10, noting temperature 
 at each test. 
 
 2. Place I egg in i pint of cold water. Bring 
 water to boiling point. Remove egg and test it. How 
 does the result compare with that in (i) ? 
 
Laboratory Guide 23 
 
 3. Place I egg in water at 75 to 80°. Keep water 
 at this temperature for 45 minutes. Remove &gg and 
 test. 
 
 4. Place I egg in boiling water. Boil for 3 minutes. 
 Remove and test. 
 
 5 . Place I egg in boiling water and boil for 20 min- 
 utes. Compare with result in (3). 
 
 Poached Eggs 
 
 Place I c of water in small frying pan. Bring to 
 boil, add \ tsp of salt. Break an egg into a saucer and 
 carefully slip it into a buttered muffin ring placed in the 
 bottom of the frying pan. The water should cover the 
 ^%g. Place the pan where the water will keep hot with- 
 out boiling, let stand until a white film has formed over 
 the top of the Qgg and the white is firm (about 6 min- 
 utes). With a buttered skimmer remove the egg and 
 muffin ring to a piece of buttered toast and carefully 
 lift off the ring. Season with butter, salt, and pepper. 
 
 Experiment 25 
 
 1. Separate the white and yolk of an &gg. Beat 
 each for 2 minutes with a wire egg beater. Note 
 difference in results. 
 
 2. Add about 5 grams of melted butter (a scant 
 teaspoon) to the white of an egg. Beat as before. 
 Explain result. 
 
 Compare the composition of the white and yolk of 
 egg. Does this suggest an explanation of the results 
 in (I).? 
 
 3. Use the yolk and well-beaten white in the 
 making of an omelet, as follows : 
 
24 Preparation of Food 
 
 Omelet 
 I egg I tbsp water 
 
 i tsp salt I tsp butter 
 
 Pepper 
 Separate white and yolk of ^gg. Add salt to each 
 and pepper to yolk. Beat yolk until thick. Add water 
 and mix well. Beat whites until stiff. Fold the yolk 
 into the white. Melt the butter in omelet pan. Add 
 the Qgg and cook at a low temperature. Place in hot 
 oven to dry the top. Fold and turn onto hot platter. 
 What property of proteid is illustrated in the pre- 
 ceding preparation >. What is the effect of the special 
 manipulation.? Would a preparation of yolks of eggs 
 alone be light .? 
 
 Experiment 26 
 
 Egg as a Thickening Agent 
 
 I. Soft Custard 
 
 4 egg J c milk 
 
 I tbsp sugar Flavoring 
 
 Salt 
 Stir egg and sugar together until blended. Heat 
 the milk and add to the egg and sugar gradually until 
 evenly mixed. Stir constantly. Cook until the custard 
 coats the spoon. 
 
 In what sort of a vessel should the milk be heated 
 and the cooking of the custard accomplished .? At what 
 temperature should eggs and milk be cooked ? Why } 
 
 2. Repeat above preparation, but cook by boiling 
 over the direct flame. 
 
Laboratory Guide 25 
 
 3. Baked Custard 
 
 First of the process same as in (i). After adding 
 hot milk pour into custard cups. Bake in oven until 
 firm. How shall proper temperature be secured ? 
 
 Experiment 27 
 
 Egg in a Leavened Preparation 
 Sponge Cake 
 
 4 eggs I c sugar 
 
 I c flour 2 tbsp lemon juice 
 
 i tsp salt 
 Beat yolks until lemon-colored and thick. Add 
 sugar, lemon juice, and about \ of the flour. Beat until 
 smooth. Fold this mixture together with the remainder 
 of the flour into the stiffly beaten whites. Bake in 
 ungreased pans. 
 
 What should be the temperature of the oven 1 Why 
 should this mixture be cooked at a higher temperature 
 than that used in the cooking of custard } 
 
 CHEESE 
 
 Observe samples of commercial cheese, noting 
 characteristics of each brand. 
 
 Experiment 28 
 
 1 . Heat a small piece of cheese in a hot frying pan 
 until it melts, taking care that it does not burn. Cool 
 and note results. 
 
 2. Melt a similar piece, using a double boiler. 
 Compare with (i). 
 
26 Preparation of Food 
 
 What are the chief food constituents of cheese? 
 Which of these is most affected by heat ? 
 
 Cheese Dishes 
 
 Ilkistrate suitable temperatures for cooking a com- 
 bination of milk, eggs, and cheese by the following 
 preparations : 
 
 I . J c stale bread crumbs 2 tbsp finely divided 
 i c milk cheese 
 
 I tsp butter i tsp egg 
 
 Salt A few grains cayenne 
 
 Soak bread crumbs in milk 15 minutes. Melt but- 
 ter, add cheese. When cheese has melted add soaked 
 crumbs, egg slightly beaten, and seasonings. Cook 
 3 minutes and pour over toasted crackers. 
 
 2. Welsh Rarebit 
 
 I oz cheese \ tsp butter 
 
 I tbsp cream A pinch of soda 
 
 I tsp beaten egg Salt and pepper 
 Melt the butter, add the finely divided cheese, soda, 
 
 salt, pepper, and finally the egg diluted with the cream. 
 
 Stir all well until smooth and creamy. Serve on bread 
 
 lightly buttered or on toast. 
 
 3. Cheese Souffle 
 
 i tbsp butter i tbsp finely divided 
 
 2 tsp flour cheese 
 
 i c scalded milk \ egg 
 
 Salt Cayenne 
 
 Melt butter, add flour, and when well mixed add 
 gradually scalded milk. When the mixture has boiled 
 
Laboratory Guide 27 
 
 up thoroughly add salt, cayenne, and cheese, remove 
 from fire, add well-beaten yolks of eggs, and stir until 
 smooth. Cool the mixture, then fold in the whites of 
 the eggs beaten until stiff. Pour into a buttered dish 
 and bake 20 minutes. At what temperature t Will 
 the flour be sufficiently cooked ? 
 
 Cheese Crackers 
 
 Sprinkle grated cheese thinly over crackers. Season 
 with salt and cayenne pepper. Place in the oven until 
 the crackers are crisp. 
 
 How does the temperature used in this preparation 
 compare with temperatures used in the other cheese 
 dishes.? Defend the use of a high temperature in this 
 case. What can you say as to the digestibility of 
 cheese dishes in general .? 
 
 Food Equivalents 
 
 Total Nutrients 
 
 Using data given in Bulletin 28, Office of Experiment 
 Stations : 
 
 1. Weigh out a sufficient quantity of cheese to 
 equal a quart of milk in total nutrients. 
 
 2. Determine the weight and number of eggs re- 
 quired to equal the above. 
 
 3. Compare the cost of total nutrients as obtained 
 from these three food materials. 
 
 4. Estimate nutritive value of the small sponge 
 cake. 
 
2 8 Preparation of Food 
 
 MEAT 
 
 References: Bulletin 162. U. S. Dep't of Agri., Office 
 
 of Experiment Stations. The Influence 
 
 of Cooking upon the Nutritive Value of 
 
 Meats. 
 
 Hutchison. Food and the Principles of 
 
 Dietetics, Chapter IV. 
 Farmers' Bulletin 34. Meats : Composi- 
 tion and Cooking. 
 Farmers' Bulletin 85. Fish as Food. 
 Farmers' Bulletin 182. Poultry as Food. 
 Make reference drawings of the charts showing the 
 cutting of meat, recording the suggested uses for each 
 cut. 
 
 Note similarities of cuts of meat from the different 
 animals. 
 
 Structure of Meat 
 
 General Observations 
 
 1. Observe the gross structure of different cuts of 
 meat. 
 
 2. Observe structure of lean meat as shown in an 
 uncooked portion and in boiled mgat. Make drawings 
 of a longitudinal and cross-section of muscle. 
 
 3. Make drawings of cross-section and of longi- 
 tudinal section of muscle as seen under the microscope 
 (Stained sections.) 
 
 4. Observe structure of fatty tissue. 
 
 Experiment 29 
 
 I . Take a piece of meat cut from a leg of beef. 
 {a) Reserve one third. 
 
Laboratory Guide 29 
 
 {b) With a dull knife scrape out the soft part 
 from the remainder, shaping it into a cake. 
 
 {c) Make a similar cake of the fibrous part 
 remaining. 
 
 (d) Cook the three samples in a hot frying pan, 
 turning them frequently to prevent burning. 
 Compare the three and explain differences. 
 Compare with a piece of similar meat which has 
 been cooked in water until tender. 
 
 2. Repeat processes outlined in (i), but using 
 meat cut from the tenderloin. 
 
 3. Compare results in (i) and (2) and explain. 
 
 Experiment 30 
 
 Composition of Meat 
 
 1. Cook a piece of beef containing a large amount 
 of connective tissue in sufficient water to cover it. When 
 the meat begins to fall apart remove from the water and 
 cool. 
 
 What constituent of the meat has partially or wholly 
 disappeared .■' Cool the broth and place it near ice until 
 it is thoroughly chilled. Explain its consistency. What 
 are the small particles seen in it .' 
 
 2. Repeat process in (i), using a piece of beef con- 
 taining a relatively small amount of connective tissue. 
 
 Compare (i) and (2), noting appearance of the cooked 
 
 meat and consistency of the cold broth. Note the taste 
 
 of both. 
 
 Experiment 31 
 
 I . Take about 40 grams of finely minced lean beef. 
 
 (a) Reserve about 5 grams, forming it into 
 
 a cake. 
 
30 Preparation of Food 
 
 {b) Stir the remainder up well for several min- 
 utes with i c of cold water. Strain through cheese cloth. 
 Add a second portion of water and repeat the treatment 
 until the meat has lost most of its color. 
 
 {c) Press the water out, reserving the dry meat. 
 
 {d) Reserve one-fourth of the water extract. 
 Note reaction. 
 
 {e) Heat the remainder, carefully noting the 
 temperature : 
 
 (i) At which small white flakes begin to 
 appear. 
 
 (2) When a heavy precipitate appears. 
 
 (3) When the red color disappears. 
 Continue the heating until the liquid boils. Strain 
 
 through cheese cloth. Wash the precipitate on the 
 cloth with a little water, but do not add the washings 
 to the filtrate. Compare above temperature with tem- 
 peratures noted in work with other foods studied. 
 
 2. (a) Pan broil a portion of the extracted meat, 
 noting odor and taste. 
 
 (b) Taste the washed precipitate from the water 
 extract. 
 
 {c) Taste the clear broth. Which of the above 
 has the most characteristic flavor ^ 
 
 (d) Pan broil the reserved sample (a) in part i 
 of this experiment. Note odor and taste. Pour a little 
 of the reserved sample (d), part i, into a hot frying pan 
 and note the odor. Do the same with some of the clear 
 cooked broth. What constituents seem to give to meat 
 its characteristic flavor .' What can you say as to the 
 nutritive value of the dry meat and of the precipitate 
 
Laboratory Guide 31 
 
 which formed in the broth on boiling? Would this 
 broth gelatinize on cooling ? Why ? What can you 
 say as to the dietetic value of flavor in food ? 
 
 Experiment 32 
 
 1 . {a) Place 3 or 4 ounces of lean beef in the top 
 of the double boiler in just sufficient water to cover it. 
 Place over cold water, and heat, cooking 30 minutes 
 from the time the water boils in the lower part of the 
 boiler. 
 
 {b) Duplicate the above arrangement, but have 
 the water boiling when the meat is added. See to it 
 that every part of the surface of the meat is covered 
 instantly by the water ; cook for 30 minutes. 
 
 {c) Remove the pieces of meat; and pour the 
 broths into suitable dishes for comparison. Is there 
 a marked difference between the two .? Explain. Is 
 there a marked difference in the flavor of the two 
 pieces of meat ? Compare with original weight and 
 compute percentage of loss. What are some of the 
 constituents lost by cooking meat according to each of 
 these methods .■• 
 
 2. (a) Sear a small piece of lean beef quickly on 
 all sides in a hot frying pan. Cook 3 minutes. 
 
 {b) Place a similar piece in a cold frying pan 
 and heat slowly for 5 minutes without turning, then 
 turn and finish the cooking. Remove the meat and 
 add i c of water to each pan. Heat the water, stirring 
 well until all the dried juices adhering to the pans are 
 taken up by the water. Compare the washings from 
 the two pans. 
 
32 Preparation of Food 
 
 What constituents may be lost in part by even the 
 most careful pan broiling ? Account for the difference 
 in flavor between meat which has been cooked in water 
 and that which has been broiled. In which of these 
 experiments have you made beef tea? In which beef 
 extract ? How is beef juice prepared ? 
 
 Preparation of Tender Meat 
 
 Explain use of terms tender and tough as applied 
 to meat. What are the objects in cooking tender meat ? 
 Outline the effect of each step in the process of broiling 
 and roasting. 
 
 Broiled Steak 
 
 See that the steak is cut at least li inches in 
 thickness. Wipe clean with a damp cloth and trim off 
 excess of fat. Broil over live coals or under gas, turn- 
 ing each half minute for 3 minutes, after which com- 
 plete the cooking at a lower temperature, turning every 
 minute or two. The total time required varies from 
 8 to 20 minutes, according to the thickness of the 
 steak and the degree of cooking desired. 
 
 Remove to a hot platter and salt evenly. A little 
 salt previously sprinkled over the bottom of the dish 
 will season the under side of the steak. SerVe with 
 any sauce liked, but avoid masking the flavor of the 
 meat itself by the addition of stronger ones. 
 
 Do the drippings from a properly broiled steak 
 afford material for a well-flavored gravy .? Why .? 
 
 What cuts of beef are regarded as tender.? How 
 lower the temperature when using gas.? When using 
 
Laboratory Guide 33 
 
 a coal fire? Describe the difference in color of rare 
 meat and that which is underdone (raw). 
 
 Beef Roast (Ribs) 
 
 What rib or ribs are most desirable for a roast ? 
 
 See that the meat selected is clean. Trim off any 
 ragged portions, but do not remove the fat. Place on 
 a rack in the pan, arranging to have the larger cut 
 surfaces exposed to the direct heat of the oven. The 
 part with the greatest surface of fat should be placed 
 uppermost, so that the melting fat will accomplish the 
 basting. 
 
 Place in a hot oven — 250° — maintaining this 
 temperature for 15 to 20 minutes, after which the heat 
 should be lowered to about 190° and the roasting con- 
 tinued, allowing from 1 5 to 30 minutes for each pound, 
 according to shape of the cut and the degree of cooking 
 desired. 
 
 A thermometer may be inserted in the center of the 
 roast and the inner temperature noted. 
 
 What is the lowest temperature at which the meat 
 could be termed cooked.' What is the highest tem- 
 perature at which it may still be regarded as rare.' 
 What temperature indicates that it is well done, i. e., 
 has lost all red color.? What was the percentage of 
 loss in weight in the roast used.' What are the ap- 
 parent constituents of the drippings .? What are the 
 unavoidable losses under the conditions of the cooking .' 
 Are broiling and oven roasting comparable processes .' ■ 
 What is true roasting.' What is pan broiling? 
 
34 Preparation of Food 
 
 Preparation of Tough Meat 
 
 1 . What must be accomplished in the preparation 
 
 of tough meat if the results are to be satisfactory ? Is 
 
 the process outlined in Experiment 29 a practicable one 
 
 for the housekeeper ? Suggest circumstances where 
 
 it might be useful. What is the difference between 
 
 scraped meat and that which has been chopped, ground, 
 
 or pounded ? 
 
 Hamburg Steak 
 
 Prepare the meat by removing gristle and either 
 chopping or grinding it. If meat is lean add some suet 
 or other fat (about ^. Season and shape into cakes 
 about i of an inch in thickness. Pan broil (8 to 10 
 minutes), turning frequently. 
 
 Beef Loaf 
 
 Prepare meat as above. Shape into a loaf. Place 
 small pieces of fat meat on top to accomplish the bast- 
 ing and cook in the oven, following in general the 
 directions given for the rib roast. 
 
 What difference may be expected between the above 
 preparations and a tender steak or roast .? 
 
 2. In Experiment 30 what was accomplished in the 
 cooking of sample (i)? From your previous experi- 
 ments with the constituents of meat what temperature 
 would you suggest as likely to afford the best results 
 in the long cooking-.'' 
 
 Brown Stew 
 
 Cut lean beef into inch cubes (neck beef will be 
 found quite satisfactory). Season each piece, dredge 
 
Laboratory Guide 35 
 
 thoroughly with flour, and brown on all sides in a fry- 
 ing pan, using a little suet to prevent sticking and to 
 give necessary fat. Add sufficient hot water to cover 
 the meat, and when this has boiled up once, turn all 
 into a double boiler and cook for 3 hours. One hour 
 before the stew is finished add any vegetables hked, 
 cutting these also into cubes. {Exception. — Potatoes 
 require a less time for cooking.) 
 
 Pot Roast 
 
 1. Sear a cut of beef (3 to 4 lbs. of a shoulder cut) 
 in an iron kettle, using suet as above. Season, and add 
 \ c water. Arrange to carry on the cooking slowly for 
 4 or 5 hours, adding water from time to time if necessary. 
 
 2. Sear and season meat as above, but do not add 
 water. Transfer to a double boiler and finish the 
 cooking. Compare the two methods as to conven- 
 ience. Explain any differences in results. 
 
 Veal 
 
 What are the chief differences between beef and 
 veal 1 What methods used in the cooking of beef are 
 entirely unsuited to the preparation of veal 1 Why .? 
 
 Veal Cutlets 
 
 Cut veal steak into portions of uniform size and 
 shape, or use veal chops. Pound each piece lightly. 
 Season with salt and pepper, re-shape, dip in beaten 
 egg, a.nd cover with bread crumbs. Saute, turning 
 often until browned and well done (about 8 minutes). 
 
 Is the coating of egg more efficient than simply sear- 
 
36 Preparation of Food 
 
 ing the surface of the meat ? Compute difference in cost 
 of edible portion of rib chops and of cutlets from round 
 steaks. 
 
 Pork 
 
 What is an important essential in the cooking of 
 
 pork ? 
 
 Broiled Chops 
 
 Broil chops, either mutton, lamb, or pork, following 
 in general the directions given for broiling steak. Why 
 should these not be served rare .? 
 
 Poultry 
 Chicken 
 
 1 . Roast. 
 
 2. Fried. Demonstration. 
 
 3. Fricassee. 
 
 Note weight of fowl before and after it is drawn 
 and compute increase in price per pound. 
 
 Types of Cured Meat 
 
 What are the inevitable effects of the use of salt in 
 the permanent preservation of meat } Compare with 
 smoking and drying. 
 
 In the cooking of cured meats is it possible or desir- 
 able to remove all traces of the preserving agent .' 
 
 Corned Beef 
 
 Select a piece of beef having a good proportion of 
 fat. Wash well in plenty of cold water. Place in a 
 large-sized vessel, cover with cold water, bring gradu- 
 
Laboratory Guide 37 
 
 ally to the simmering point. If it is suspected that the 
 
 brine used in the curing was very strong, this water 
 
 may be drained off and replaced by fresh water of 
 
 about the same temperature. Continue the simmering 
 
 for 5 or 6 hours. Let cool in the water in which it 
 
 was cooked. Why .? Afterwards drain well, slice very 
 
 thin and serve. 
 
 Boiled Ham 
 
 Process essentially the same as outlined above for 
 
 corned beef. 
 
 Bacon 
 
 Pan broil thin slices of bacon until crisp. Drain off 
 the fat well before serving. 
 
 What can you say as to the digestibility of bacon } 
 Why is no effort made to remove the traces of the 
 preservatives used "i Compare with dried beef. 
 
 Salted Fish (Mackerel or White Fish) 
 
 Wash the fish free from salt in plenty of cold water. 
 Allow to soak in fresh water for some hours (6 to 10). 
 Place in a pan of cold water, bring to the sfmmering 
 point, and cook for 15 minutes. Drain carefully, sea- 
 son well with butter and serve hot, or an egg sauce 
 
 may be used. 
 
 Egg Sauce 
 
 3 tbsp butter i c milk or water 
 
 I tbsp flour Salt and pepper 
 
 2 eggs boiled hard 
 Heat the butter in a saucepan until it bubbles ; 
 stir in the flour, mixing thoroughly ; add milk, salt and 
 pepper. Let boil up well, remove from the fire, and stir 
 in the eggs cut into quarters. Pour over the fish. 
 
38 Prefaratioti of Food 
 
 Codfish Balls 
 
 I c of salt codfish cut small. Remove all skin and 
 bones and wash well in cold water. Add to the fish 
 an equal quantity of raw potato cut small. Cover with 
 boiling water and cook until potatoes are done. Drain 
 dry and mash fine. Add i tsp butter and whites of 
 2 eggs. Fry in small portions. Drain well. 
 
 Left-Overs 
 
 What is the chief object sought for in preparation 
 of dishes from food materials remaining from their first 
 serving.? What principle should guide in determining 
 the manner of utilizing these materials .■' What must 
 be avoided in the second cooking of meat .'' What can 
 you say as to the digestibility of so-called made dishes ? 
 Why can no definite recipes be formulated for the use 
 of left-overs .? 
 
 Experiment 33 
 
 From suggestions obtained from your own experi- 
 ence, from cook books, or from the instructor, devise 
 four ways for utilizing cold cooked beef. Record all 
 extra food materials and seasonings used. Suggest 
 cases in which the left-over itself may be utilized as' 
 a seasoning. Determine if the results are worth the 
 extra materials, the time, and the fuel used. 
 
 CONSOMMli 
 
 Use the broth from meats as the foundation of a 
 clear soup. What is the chief dietetic value of this 
 preparation ? 
 
Laboratory Guide 39 
 
 Fish 
 Experiment 34 
 
 Place a small piece of fish in boiling water and boil 
 rapidly for 15 minutes. Compare with the results 
 which would be obtained from a similar treatment of 
 beef. What is suggested as to the structure and 
 composition of fish .'' 
 
 Boiled Fish 
 
 Place fish on wire rack, and lower into boiling 
 water to which has been added i tsp salt and i tbsp 
 vinegar for each quart of water. Simmer for 15 min- 
 utes. Drain. Serve with an acid sauce. 
 
 Baked Fish 
 
 " Clean, sprinkle with salt and pepper inside and 
 out, stuff, and truss. Brush over with melted butter 
 and dredge with flour. Place small pieces of salt pork 
 over the fish and bake i i hours, having the oven very 
 hot (275°) for the first 15 minutes, lowering to about 
 200° for the remainder of the time. Baste occasionally 
 if needed. Serve with HoUandaise sauce." 
 
 Compare with veal steak as to cost of proteid. 
 How do the time per pound for roasting and the oven 
 temperatures compare with those used for beef roast } 
 
 Fish Stuffing 
 
 " 3 c of bread crumbs 2 eggs 
 
 1 tsp chopped parsley i tsp each salt and pepper 
 
 2 tsp chopped onion (or i c butter 
 
 I tsp onion juice) 
 "Moisten the crumbs with the butter melted in a 
 
40 Preparation of Food 
 
 little hot water. Add the seasoning and lastly the 
 eggs well beaten." 
 
 HOLLANDAISE SaUCE 
 
 " i c butter Few grains cayenne pepper 
 
 Yolks of 2 to 4 eggs i c boiling water 
 \ tsp salt Juice of \ lemon - 
 
 " Cream the butter ; add the yolks of the eggs one 
 at a time and beat into the butter thoroughly ; add the 
 salt, cayenne, and water, and cook in double boiler, 
 stirring constantly, until the sauce thickens ; then add 
 the lemon juice and remove from the fire. The num- 
 ber of yolks depends upon the consistency desired in 
 the sauce ; lift the saucepan from the water, from time 
 to time, lest the sauce be overcooked." 
 
 GELATIN 
 
 Experiment 35 
 
 Prepare soup stock from a knuckle of veal. Cool. 
 Note consistency. 
 
 To Clarify Soup Stock 
 
 Remove fat from veal stock. Heat the latter care- 
 fully, and clarify by mixing with white of egg and 
 bringing quickly to boiling point. Strain. Season and 
 serve. 
 
 Note. — Use lean veal from the soup bone in making of cro- 
 quettes, formulating a method and giving temperature of fat for 
 frying. 
 
Laboratory Guide 41 
 
 Experiment 36 
 
 1. Cover 1 tsp of gelatin with cold water and let 
 stand 10 minutes. 
 
 2. Cover I tsp of gelatin with hot water. 
 
 3. Carefully heat mixture (i). 
 
 4. Cool (3). 
 
 5. When (3) begins to stiffen beat with Dover 
 egg beater. 
 
 Carefully note results of each of the processes above. 
 
 Compare each with effect of similar process upon 
 
 albumin. 
 
 Experiment 37 
 
 Kinds of Commercial Gelatins 
 
 Take 2 grams each of gelatins on supply table. 
 Soak each in 4 tbsp of cold water. Dissolve. Cool and 
 note results as to odor, color, taste, consistency, and cost. 
 
 Experiment 38 
 
 1 . Soak i tsp of gelatin in i tbsp of water. Dis- 
 solve I tbsp of sugar in enough hot water to make 
 i cup. Add soaked gelatin. Continue heating gently 
 until gelatin dissolves. Cool and set on ice. 
 
 2. Same as (i), but use i tbsp of lemon juice as 
 part of the liquid. 
 
 3. Same as (i), but use i tbsp of fresh grated pine- 
 apple. 
 
 4. Same as (i), but use i tbsp of canned pineapple. 
 Compare results and explain. What is the nutritive 
 
 value of gelatin .■■ What is its chief value in the 
 preparation of food.' 
 
 From material used above prepare a small pudding, 
 also formulate a recipe on the basis of a quart of liquid. 
 
42 Preparation of Food 
 
 FATS AND OILS 
 
 References : Leach. Food Inspection and Analysis. 
 Leffmann and Beam. Food Analysis. 
 Hutchison. Food and the Principles of 
 Dietetics. 
 
 Types of Commercial Fats and Oils 
 
 Observe the samples shown of some of the more 
 common fats and oils, noting source, physical charac- 
 teristics, composition, price, and use. 
 
 1. Compare butter, butterine, and oleomargarine, 
 verifying the following test for their identification : 
 
 " Spoon Test " 
 
 Place a small portion (about .5 gram) of the sample 
 to be tested in a tablespoon and melt over a small 
 flame. "Then, increasing the heat, bring to as brisk 
 a boil as possible, and after the boiling has begun, stir 
 the contents of the spoon thoroughly, not neglecting the 
 outer edges, two or three times at intervals during 
 the boiling, always shortly before the boiling ceases. 
 
 "Oleomargarine and renovated butter boil noisily, 
 sputtering (more or less) like a mixture of grease and 
 water when boiled, and produce no foam, or but very 
 little. Renovated butter produces usually a very small 
 amount. 
 
 "Genuine butter boils usually with less noise, and 
 produces an-, abundance of foam'' 
 
 2. Preparation of fat from fatty tissues. "Ren- 
 dering." 
 
Laboratory Guide 43 
 
 Weigh fat from beef or pork and cut into small 
 pieces. Heat slowly over a low flame until the fat 
 separates out and the connective tissue remaining be- 
 gins to brown slightly. Drair through cheese cloth, 
 pressing well to obtain as much as possible of the 
 clear fat. Cool and weigh. Compare cost per pound 
 with cost of commercial fats. 
 3. Note appearance of lard : 
 («) Heated to 175-180°. 
 {b) Heated to 1 80° for 30 minutes. 
 (c) Heated to 275" 
 Suggest possible chemical changes in each. 
 What does (b) suggest as to effect of household 
 conditions upon fat used for frying.? 
 
 Clarifying Fat 
 
 Heat the fat, add a few slices of raw potato, letting 
 them fry until they begin to brown. Pour the fat slowly 
 through suitable strainer, rejecting the settlings. 
 
 Explain the scorching of fat. Are the processes of 
 clarifying chemical or physical.? 
 
 Experiment 39 
 
 Fats in Combination 
 
 1 . Melt I tbsp of fat in a frying pan. Add to it 
 I tbsp of flour, mixing well. When thoroughly mixed, 
 but not browned, add i c of hot water and let boil up 
 
 once. 
 
 2. Melt I tbsp of fat in i c of water. When boil- 
 ing add i tbsp of flour. 
 
 Explain the difference between (i) and (2). 
 
44 Preparatiofi of Food 
 
 Experiment 40 
 
 Mix I tsp of fat thoroughly with 3 tsp of flour. 
 Form into a cake and bake. Explain the condition 
 of the preparation. 
 
 Note the directions for the making of puff paste as 
 given in any good cook book and explain the necessity 
 for the special manipulation. 
 
 Pie Crust 
 
 Mix I measure of cold fat with 3 measures of flour, 
 add a little salt, then make into a dough with the least 
 possible amount of cold water (i measure or less). Do 
 not knead it or in any way attempt to have it perfectly 
 smooth. Roll out about ^ of an inch thick, line a pie 
 pan with this, trim off the edges and bake at a tem- 
 perature which will insure its being a light brown in 
 10 minutes. Fill with any cream mixture liked. 
 
 Lemon Cream Filling 
 
 " I c sugar 2 c boiling water 
 
 5 tbsp flour. Cornstarch 2 egg yolks 
 
 may be used instead of i tsp butter 
 
 flour' (more or less i") i lemon, juice and grated 
 
 rind 
 "Mix the sugar, flour, butter, and lemon, add the 
 hot water and let boil up. Place in double boiler and 
 cook 10 minutes. [When shall the egg be added.?] 
 Fill into the crust and cover with a meringue made 
 of the whites of the eggs and 4 tbsp of sugar. Brown 
 lightly in the oven," 
 
Laboratoiy Guide 45 
 
 Frying 
 
 Development of Flavor 
 
 Prepare a plain doughnut mixture as given below. 
 Bake a part of this and fry the remainder. Compare 
 as to flavor and texture. 
 
 Doughnuts 
 
 I c sugar ' I c sour milk 
 
 I egg I tbsp melted fat 
 
 i tsp soda I tsp baking powder 
 
 Salt Flavoring 
 
 Flour (note amount) 
 Put the sugar, fat, beaten Qgg, milk, salt, and flavor- 
 ing into the mixing bowl. Add the soda to this mix- 
 ture, and stir in immediately i c of the flour to which 
 the baking powder has been added. Finally, stir in 
 enough more flour to make a stiff dough. Roll out 
 i inch thick and cut in suitable shapes. 
 
 Saratoga Potatoes 
 
 Pare potatoes of medium size ; slice very thin into 
 cold water. Let stand until crisp. Dry and fry quickly. 
 Drain well and sprinkle with fine salt. Examine the 
 water in which the potatoes were soaked. What food 
 constituent has been largely wasted.? 
 
 Compare with boiled potato as to percentage com- 
 position. 
 
 Salmon Croquettes 
 
 Suggest the materials which must be added to 
 cooked salmon in order that it may be handled and 
 cooked as croquettes. Prepare and serve. 
 
46 Preparation of Food 
 
 Salad Dressings 
 I. French Dressing 
 
 « 2 tbsp vinegar \ tsp salt 
 
 6 tbsp oil \ tsp pepper 
 
 Few grains of paprika 
 " Mix together salt, pepper, and oil. Add acid 
 slowly and beat until an emulsion is formed." 
 
 2. Mayonnaise 
 
 " I egg yolk I tbsp lemon juice 
 
 i tsp salt I tbsp vinegar 
 
 I c oil i tsp mustard (if desired) 
 
 Few grains red pepper 
 " Mix together egg yolk and condiments. Add 
 portion of lemon juice and when well blended add the 
 oil, drop by drop, beating constantly. After the mix- 
 ture thickens add alternately the remainder of the acid 
 and oil." 
 
 Explain the nature of these two products. Use 
 them in the making of suitable salads. 
 
 BREAD 
 
 Short Process 
 
 J cake compressed yeast ^ i c water (or equal quan- 
 
 I tsp sugar titles of milk and water) 
 
 I tsp butter i tsp salt 
 
 3 c flour 
 
 Have the water lukewarin (about 37°). Soak the 
 
 yeast cake in one-half of it until thoroughly dissolved- 
 
 1 In order to secure rapid fermentation an entire cake of yeast may 
 be used in the laboratory work. 
 
Laboratory Guide 47 
 
 Pour remainder of water over the salt, butter, and sugar 
 in the mixing bowl. Add flour to make a soft dough, 
 place on board, and knead until smooth and elastic to 
 the touch. Place in bowl in a warm place (about 37°) 
 and let rise until double its original bulk. Shape into 
 loaf, place in bread pan, and let rise at same temper- 
 ature. When light bake from 40 to 50 minutes. 
 Temperature of oven should range from 410 to 375° F. 
 What are the proteids of flour .■• How may they be 
 separated from the flour .? Compare them with other 
 forms of proteid studied. What is yeast .? What is 
 the effect upon yeast of low temperature.? Of high 
 temperature .? Discuss different forms of yeast. 
 
 DEMONSTRATION 
 
 Present to the class some phase of the work done 
 during the course, illustrating the principles involved 
 by a suitable demonstration. 
 
SECOND SEMESTER (COURSE VI) 
 ECONOMIC USES OF FOOD 
 
 PRESERVATION OF FOODi 
 
 References : Prudden. Story of the Bacteria. 
 
 Farmers' Bulletin 125. Protection of Food 
 
 from Injurious Temperatures. 
 Farmers' Bulletin 203. Canned Fruit, 
 
 Preserves, and Jellies. 
 
 Experiment 41 
 
 Pare ripe peaches and slice them on six evaporating 
 dishes. 
 
 1 . Expose at room temperature. 
 
 2. Cover fruit thickly with 
 
 ground spice. 
 
 3. Cover with sugar. 
 
 4. Cover with salt. 
 
 5. Place in refrigerator. 
 
 6. Carefully dry sample for 30 minutes in moderate 
 oven or hot sun's rays. Leave exposed in room. 
 
 Examine samples after 48 hours. 
 
 Experiment 42 
 
 Repeat Experiment 41, using ripe tomatoes instead 
 of peaches. Compare results with those obtained in 
 Experiment 41 and explain differences. 
 
 1 For preservation of animal foods see Course I. 
 48 
 
 Expose as in (i). 
 
Laboratory Guide 49 
 
 Experiment 43 
 
 Place slices of fruit in small bottles. 
 
 1 . Cover with water. 
 
 2. Cover with alcohol. 
 
 3. Cover with vinegar. 
 
 4. Cover with syrup made by boiling 3 tbsp of 
 sugar in 2 tbsp water. 
 
 5 . Cover with water ; place cork in loosely ; stand 
 bottle in steamer and heat for 30 minutes. Fit cork in 
 tightly and seal. Examine samples at end of a week. 
 
 Give results and explain principles illustrated by 
 these experiments. 
 
 Classify causes of decomposition in fruit. 
 Define sterilization. 
 
 Application of Sterilization 
 
 Canning Peaches 
 
 Prepare peaches by paring and dividing into halves. 
 
 1 . Place prepared fruit in cans ; cover with syrup 
 made by using 2 parts sugar to 4 parts water. Adjust 
 covers loosely. Steam until tender, filling in more syrup 
 if necessary. Seal. 
 
 2. Same as (i), but using water instead of syrup. 
 
 3. Place prepared fruit in boiling syrup in open 
 vessel. .Cook until clear, fill into sterilized cans and 
 seal. 
 
 Keep a record of the amount of fruit (as purchased) 
 used in filling each can. Compute cost of fruit, sugar, 
 can, and estimate cost of gas consumed. 
 
 Examine samples after 2 or 3 months, comparing the 
 
50 Preparation of Food- 
 
 results of the three methods. Test effect of light on 
 canned goods. 
 
 Compare also with commercial canned peaches both 
 as to quality and cost. 
 
 Canning Tomatoes 
 
 1. Scald and remove skins and core from ripe 
 tomatoes (about 2 lbs) ; cut in quarters and cook 
 IS minutes in their own juice. Dip them from the 
 juice and fill into the jars. Seal. 
 
 2. Prepare tomatoes (i lb) as in (i), but do not 
 quarter them. Place them in the jars, pressing them 
 down carefully. Fill jar with strained tomato juice 
 (left from (i)); steam 30 minutes. Seal. 
 
 Tomato Juice 
 
 Wash ripe tomatoes, remove core, and cut into small ' 
 pieces. Cook until thoroughly softened ; rub through a 
 sieve or colander to remove skins and seeds. Re-heat ; 
 fill into jars and seal. 
 
 Grape Juice 
 
 Wash the grapes and pick from the stems (i pt). 
 Add one-half the quantity of water and boil until seeds 
 separate from pulp. Strain out juice and add one- 
 fourth as much sugar as juice. Boil again and seal 
 in jars or bottles. 
 
 Prolonged Sterilization 
 Canned Beans 
 Prepare green beans (| lb for pint jar) by washing 
 well and removing the tips of the pods and the strings. 
 
Laboratory Guide 51 
 
 Break into pieces about | inch in length. Place in cans 
 (pint), filling can up with water to which has been added 
 2 tsp of salt. Adjust covers loosely and steam 4 hours. 
 Seal. 
 
 Corn 
 
 Select perfect corn ; free from silk, cut from the 
 cob, and place in can, taking care to have the can full. 
 Adjust covers and steam 4 hours. Seal. 
 
 Use of Preservatives (Spices) 
 
 Tomato Catsup 
 
 I gal tomato juice i oz whole pepper corns 
 I qt cider vinegar 1 oz whole allspice 
 I lb brown sugar 4 oz whole cloves 
 
 4 oz salt \ oz whole ginger 
 
 I oz ground mustard 
 Add the other ingredients to the tomato juice, tying 
 the whole spices in a piece of cheese cloth. Simmer for 
 li hours. Bottle. 
 
 Pear Pickle 
 
 Pare the fruit and cut into halves or quarters. If 
 very hard steam until tender. Cook until clear in syrup 
 made of i pt of vinegar, 3 lb of sugar, with spices to suit 
 taste. Skim out fruit and place in jars. Boil the syrup 
 until reduced to its original volume and pour over fruit. 
 
 Crabapple Jelly 
 
 I. Wash apples (i lb), remove stem and blossom 
 end, and cut in quarters. Add one-half as much water 
 as fruit. Boil until soft. Mash, pour into jelly bag 
 
52 Preparation of Food 
 
 and let drip. Measure the juice, add an equal amount 
 of sugar, and boil until a jelly is formed when a small 
 portion is cooled on a plate. Pour into hot jelly glasses. 
 When the jelly is set, cover with paraffin. (The re- 
 mainder of the juice may be squeezed from the bag 
 and be made into second quality jelly or added to the 
 apple butter.) 
 
 2. Vary this experiment by using beet sugar. 
 
 Fruit Butter 
 
 Rub the cooked apples remaining from the jelly 
 through a colander to remove skins and seeds. Add 
 to this pulp any juice remaining from the jelly-making. 
 Use sugar in the proportion of 2 parts sugar to 3 parts 
 pulp, with ground spices as liked. Cook until a glaze 
 forms upon the surface of a few drops when cooled upon 
 a plate. Put away in jelly glasses or jars. 
 
 Preservation by Drying 
 
 Pare fruit of good flavor. Cut into quarters or 
 eighths, according to size of fruit. Remove cores care- 
 fully and place the fruit to dry upon a plate over boil- 
 ing water. Turn the fruit several times during first 
 
 2 hours. Continue the drying over steam for from 
 
 3 to 5 hours, then place fruit loosely in a cheese cloth 
 bag and hang in a current of air, stirring the contents 
 of the bag occasionally until thoroughly dry. Pack 
 in boxes. What constituents of the fruit have been 
 affected by the drying.? 
 
Laboratory Guide 5 3 
 
 CARBOHYDRATES 
 
 References: Hutchison. Food and the Principles of 
 Dietetics, Chapters X, XI, XH, XHI, 
 XIV, XV. 
 
 Farmers' Bulletin 249. Cereal Breakfast 
 Foods. 
 
 Farmers' Bulletin 73. Losses in the Cook- 
 ing of Vegetables. 
 
 Farmers' Bulletin 93. Sugar as Food. 
 
 Farmers' Bulletin 112. Bread and the 
 Principles of Breadmaking. 
 
 Farmers' Bulletin 256. Preparation of 
 Vegetables for the Table. 
 
 Study of Typical Forms 
 
 Glucoses or f Glucose, dextrose, grape sugar. 
 
 Monosaccharids [ Fructose, levulose, fruit sugar. 
 
 Sucrose, cane sugar. 
 
 Lactose, milk sugar. 
 
 Maltose, malt sugar. 
 
 Starch. 
 
 Dextrin. 
 
 Glycogen. 
 
 Cellulose. 
 
 Saccharoses or 
 Disaccharids 
 
 Amyloses or 
 Polysaccharids 
 
 Experiment 44 
 
 Physical Properties 
 
 Examine as to (a) color ; (J?) form ; {c) taste. 
 
 1. Cane sugar 4. Starch 
 
 2. Milk S- Dextrin 
 
 3. Glucose 6. Cellulose 
 
54 Preparation of Food 
 
 (a) On dried fruit 
 
 (i>) Commercial glucose 
 
 Experiment 45 
 
 Effect of Heat 
 
 1 . Heat i tsp of sugar in test tube, noting changes. 
 
 2. Heat 4 tsp of starch in test tube, noting changes. 
 Compare (2) with sample of dextrin. 
 Thoroughly masticate a piece of cracker, noting taste. 
 
 Toast the remainder. Taste again. Explain. 
 
 Experiment 46 
 
 Chemical Reactions 
 
 1 . To I tsp of glucose add a few drops of CUSO4 
 and of KOH. Boil. 
 
 2. To J tsp of starch add iodine (very dilute). 
 
 3. I tsp of cane sugar (dissolved). 
 {a) Test as in (i). 
 
 {b) Test as in (2). 
 
 4. Sucrose to glucose. 
 
 {a) To I tsp of sugar solution add a few drops 
 of H3SO4. Boil. Test for invert sugar. 
 
 {b) To I tsp of sugar solution add -^ tsp of 
 cream of tartar. Test as in {a). 
 
 5. Starch to glucose. 
 
 To I tsp of starch add a few drops of H^SO^. 
 Boil ; test. 
 
 6. Cellulose to glucose. (Demonstration). 
 
Laboratory Guide 55 
 
 Cane Sugar 
 Experiment 47 
 
 Solubility 
 
 1. i c of cane sugar add cold water to dissolve. 
 
 2. J c of cane sugar add hot water to dissolve. 
 Record amount of water necessary in each case. 
 
 Experiment 48 
 
 Crystallization 
 
 Mix (i) and (2) above and add i tbsp of water. 
 Divide into three portions, A, B, and C. 
 
 1. Boil (A) 5 minutes. Pour in bottle and let stand. 
 
 2. To (B) add 4 tsp of one of the acids suggested 
 above. Boil 5 minutes, pour into 2-oz. bottle and let 
 stand. 
 
 3. To (C) add 25 percent glucose and boil as in 
 (A) and (B). Let stand. Explain results. 
 
 Experiment 49 
 
 Effect of Heat on Cane Sugar 
 
 1. Place i c of sugar in an omelet pan, and stir 
 constantly over a moderate fire until melted. 
 
 {a) Remove i tsp quickly to a cool plate. 
 Product = barley sugar. 
 
 (b) Continue heating remainder until it becomes 
 a light brown color. Cool a little of this and compare 
 with {a) as to taste and texture. 
 
 Add i c of water to {b) and boil to a syrup. 
 Bottle for use. 
 
 2. Boiling. Dissolve i c of sugar in J c of water. 
 (Solutions remaining from Experiment 47 may be used.) 
 
56 Preparation of Food 
 
 Boil carefully, arranging to note the temperature at 
 which the syrup : 
 
 (a) Forms a thread when dropped from the 
 spoon. 
 
 (b) Forms a soft ball when dropped into cold 
 water. 
 
 {c) Hardens to a brittle mass in cold water. 
 (d) Turns to a light brown. 
 Arrange also to remove a portion (about i tbsp) to 
 a small dish at each stage of the heating. 
 
 Compare the different products, and suggest uses 
 
 for each. 
 
 Applications 
 
 Syrup 
 
 Take i c of sugar. Dissolve in water and heat to 
 boiling, noting the amount of water required to make 
 a syrup of proper consistency for table use. Record 
 amount of syrup. 
 
 Note. — Flavor the syrup with a little caramel and ■ bring it to 
 a comparable consistency with the sample of commercial table syrup 
 upon supply table. 
 
 Compare as to flavor and cost. 
 
 Determine the minimum of glucose jrequired to pre- 
 vent crystallization for one week in the syrup prepared. 
 
 Peanut Brittle 
 
 Heat J c of granulated sugar in an omelet pan 
 over a low flame, stirring constantly until it is melted 
 to a syrup. Remove from fire, add quickly J c of 
 chopped peanut kernels, and pour at once into a warm 
 buttered pan. 
 
Laboratory Guide 57 
 
 Fondant 
 
 1. Dissolve i c of sugar in i c of water. Add 
 Jg tsp of cream of tartar. Boil to soft ball stage, tak- 
 ing care that the syrup does not form crystals on the 
 side of the pan. Let stand till cool, then beat with 
 spoon to a soft, creamy mass. Remove from the sauce- 
 pan and mold with the hands. Place in a bowl ; cover 
 bowl closely, and let stand until the next laboratory 
 period. 
 
 2. Use I tsp of glucose instead of the cream of 
 tartar. The other ingredients and the manipulation 
 same as in (i). 
 
 3. Same as (i) and (2), but omitting both cream 
 of tartar and glucose. 
 
 Test the sugar used in (3) and also the resulting 
 mass for invert sugar. Explain. 
 
 Cream Mints 
 
 Melt fondant (i), (2), or (3) over hot water, and 
 flavor with a few drops of essence of peppermint. (Be 
 careful not to use too much.) 
 
 Drop the mixture from the tip of a spoon onto oiled 
 paper. 
 
 Note. — When cold weigh carefully and compute the cost per 
 pound. 
 
 Chocolate Creams 
 
 Mold fondant (i), (2), and (3) into small cones. 
 When firm coat them with unsweetened chocolate 
 melted in a dish over hot water. Cool upon oiled 
 paper. Compute cost per pound. 
 
 Compare the three preceding confections with com- 
 mercial candies of the same price per pound. 
 
58 Preparation of Food 
 
 Experiment SO 
 
 Comparison of Cane Sugar and Glucose 
 
 Prepare 4 ounces of apple by paring, coring, and 
 cutting into quarters. 
 
 1. Place apples in a saucepan containing | c of 
 water in which i ounce of sugar has been dissolved. 
 Bring quickly to the boiling point, then cook slowly 
 until the apples are soft. Cool. 
 
 2. Quantities the same as in (i). Cook the apples 
 in the water until soft. Cool, drain off the juice, and 
 add the sugar to it. When the latter is thoroughly 
 dissolved pour the syrup over the apples. 
 
 Compare (i) and (2) as to sweetness and flavor, 
 
 and explain results. 
 
 Note. — Compare (i) with apples prepared in the same way, but 
 using glucose instead of sugar. 
 
 Glac6 Nuts or Fruit 
 
 Boil i c of sugar in i c of water to the brittle or 
 "hard crack" stage. Remove the saucepan from the 
 fire, setting it into a pan of hot water during the dip- 
 ping of the nuts or fruit. Hold the fruit by the stem 
 and the nuts upon a long pin while dipping them in 
 the syrup. Cool upon oiled paper. 
 
 Weigh when hard enough to handle, and compute- 
 cost per pound. 
 
 Is the syrup remaining unused waste or refuse .? 
 What is probably the chief item of cost in the prepara- 
 tion of commercial glac6 nuts ? 
 
Laboratory Guide 59 
 
 Starch 
 
 Structure 
 
 Examine under the microscope, and make drawings 
 of starch cells from corn, potato, and rice. 
 
 Experiment SI 
 
 Solubility 
 
 Mix J tsp of starch in 2 tbsp of cold water. Filter. 
 Test filtrate and residue for starch. 
 
 Experiment S2 
 
 Mix 4 tsp of starch in 2 tbsp of cold water ; heat to 
 boiling, filter, and test filtrate and residue for starch. 
 
 Experiment S3 
 
 Effect of Heat 
 
 1. Heat I tsp of starch until light brown, stirring 
 constantly. Taste. Test for starch. What is the 
 product 1 
 
 2. Mix I tsp of starch in J c of cold water and heat 
 slowly, stirring well ; examine starch cells under the 
 microscope at 60°, 80°, and 100°, making drawings. 
 
 3. Mix product from (i) with i c of cold water. 
 Heat to boiling. Compare with (2) as to consistency 
 of paste. 
 
 4. To I tsp of starch add i c of boiling water. 
 Examine lump. Explain. Give remedy. 
 
 5. {a) Mix I tsp of starch with i tbsp of cold 
 water. Add i c of boiling water. Remove i tbsp to 
 small dish. 
 
6o Preparation of Food 
 
 {b) Boil remainder for 5 minutes. Remove por- 
 tion as above. 
 
 (c) Continue the boiling 1 5 minutes. Cool and 
 compare {a), {b), and {c) as to flavor and consistency of 
 paste. 
 
 6. {a) Mix I tsp of starch with i tbsp of cold water. 
 Add 4 c of boiling water. Boil 5 minutes and cook 
 15 minutes in double boiler. 
 
 {b) Mix I tsp of starch with i tbsp of cold water. 
 Add i c of boiling water. Cook 20 minutes in double 
 boiler. 
 
 Compare [a) and (3) as to taste. Examine starch 
 cells from each under the microscope. 
 
 7. (a) To I tsp of arrowroot add i tbsp of cold 
 water and i c of boiling water. Boil i minute. 
 
 {b) Repeat, using cornstarch. 
 {c) Treat i tsp flour same as (b). 
 Compare results. Find equivalent of i tsp of arrow- 
 root as a thickening agent in cornstarch and in flour. 
 
 .. Applications 
 
 Cornstarch Pudding 
 
 I c milk A egg 
 
 Cornstarch Salt 
 
 I tbsp sugar Vanilla 
 
 1. Determine amount of cornstarch to be used in 
 this recipe. 
 
 2. Determine all ingredients for i qt of milk. 
 
 3. Develop a recipe for cornstarch pudding without 
 eggs. 
 
 Scald the milk, reserving a little cold. Mix corn- 
 starch, sugar, and salt with the cold milk, and add to 
 
Laboratory Guide 6i 
 
 the hot milk. Stirring constantly, boil 5 minutes, and 
 cook in double boiler 15 minutes or longer. 
 
 Add slightly beaten yolks and continue heating 
 until the yolks are cooked. Remove from heat. Add 
 whites, beaten stiff, and flavoring. Serve hot with hard 
 sauce. 
 
 Hard Sauce 
 
 i c sugar \ c butter 
 
 Flavoring 
 Cream the butter. Add the sugar and blend very 
 thoroughly. 
 
 Snow Pudding 
 I c water J tsp vanilla 
 
 1 tbsp cornstarch i Qg% white 
 
 2 tbsp sugar \ tsp salt 
 
 Mix the starch in one-fourth of the water. Heat 
 the remainder to boiling, stir in the starch, and 
 boil for 1 5 minutes. Add the sugar ; remove from 
 the fire and stir into it immediately the stiffly beaten 
 egg white, to which was added the salt. Add vanilla. 
 
 Heap lightly upon a dish and drop spoonfuls of 
 jelly or marmalade in the center. Serve cold. 
 
 Compare with the cornstarch pudding as to cost, 
 probable digestibility, and nutritive value. (Disregard 
 the hard sauce and the jelly.) 
 
 White Sauce 
 
 I tbsp flour I tbsp butter 
 
 I c liquid 
 
 Flour Butter Milk 
 
 I. Thin white sauce . . i tbsp i tbsp i c 
 
62 Preparation of Food 
 
 Flour Butter Milk 
 
 2. Medium white sauce . 2 tbsp li tbsp ic 
 
 3. Thick white sauce . 4 tbsp 2 tbsp i c 
 
 1. Melt butter until it bubbles, add flour, mixing 
 thoroughly. Add milk slowly, stirring constantly. 
 Boil. Or : 
 
 2. Heat milk, reserving a little cold. Mix flour 
 with cold milk until perfectly smooth. Add gradually 
 to hot milk, stirring constantly. Add butter and blend 
 thoroughly. 
 
 Under what condition would method (i) be more 
 desirable .? Method (2) .? 
 
 Give uses for sauce of each consistency. 
 
 Experiment 54 
 
 Carbohydrates in Combination 
 
 I . Observe under the microscope : 
 
 (a) A thin slice of raw potato which has been 
 ■ stained with iodine. Make a drawing showing the 
 distribution of cellulose and starch. 
 
 (d) Compare the above with a similar slice from 
 a boiled potato. Upon which constituent has the heat 
 had the most marked effect > 
 
 Experiment SS 
 
 (a) Cut a very thin slice through the middle of a 
 well-washed raw potato. Place in a suitable dish and 
 allow the water from the tap to run over it for 1 5 min- 
 utes. Drain and pour dilute iodine over the surface. 
 
 (6) At the same time treat similarly with iodine a 
 freshly cut unwashed slice. Compare after 5 minutes. 
 
Laboratory Guide 63 
 
 Experiment . 56 
 Place in boiling water and cook until soft a few slices 
 of potato washed as in («) above. Compare with similarly 
 cooked slices put to boil when freshly cut. What con- 
 stituent has been largely lost by the long washing.'' 
 How does this loss affect the nutritive value ? 
 
 Experiment 57 
 
 Test the water from one of the above preparations 
 for sugar and starch. 
 
 Experiment 58 
 
 Cut thin slices of carrot, turnip, parsnip, onion, and 
 soared peas. Treat each with iodine and examine after 
 5 minutes. Cook a few slices of each of these vege- 
 tables in a little water, and test the water for sugar and 
 
 starch. 
 
 Experiment 59 
 
 Pare potatoes and divide in half {a) and {b). 
 
 Put {a) to cook in boiling salted water, r tsp of salt 
 to 2 c of water. At the same time put {b) to cook in 
 same quantity of unsalted water. Add i tsp of salt 
 when potatoes are nearly done. 
 
 Compare {a) and {b) as to time required in cooking 
 and also as to texture and flavor. 
 
 What can you say about the use of salted water in 
 the cooking of vegetables.!" 
 
 Experiment 60 
 
 Wash three potatoes, remove imperfections, dry, 
 
 and weigh. 
 
 I. Bake in hot oven until tender. 
 
64 Preparation of Food 
 
 2. Boil in 2 c of boiling water. 
 
 3. Remove skin and boU in 2 c of boiling water. 
 Compare (i), (2), and (3) as to time of cooking, loss 
 
 or gain in weight in cooking, texture, color, and flavor. 
 Taste water from (2) and (3) and test for starch. 
 
 Creamed Potatoes 
 
 Pare potatoes and cut into half-inch cubes 2 c. 
 Drop at once into boiling salted water and cook untQ 
 tender, taking care not to over-cook. Drain dry, and 
 add at once 2 c of hot thin white sauce. Or, cold 
 boiled potatoes may be used if care is taken to heat 
 them thoroughly after adding the white sauce. 
 
 Stuffed Potatoes 
 
 Cut hot baked potato in two lengthwise. Remove 
 inside, and season with butter (about i tsp), salt, and 
 pepper. Heap lightly in skins and brown in the oven. 
 
 Mashed Potatoes 
 
 6 potatoes (boiled) i tsp salt 
 
 3 tbsp butter \ c hot milk 
 
 The butter, salt, and milk are approximate. Why t 
 Heat the milk and butter together. Mash potatoes 
 thoroughly. Add seasonings and milk. Beat until" 
 smooth and white. Heap lightly in hot dish. 
 
 Boiled Potatoes 
 
 Wash and scrub potatoes and remove imperfections. 
 Place in boiUng watet and boil unttl tender (about 20 
 minutes). Add salt about 10 minutes before removing 
 (i tbsp of salt to 6 potatoes). When done drain, remove. 
 
Laboratory Guide 6$ 
 
 cover, and shake over heat. Remove skins, cover with 
 cloth, and let stand in a warm place until ready to serve. 
 
 Potato Croquettes 
 
 " 2 c hot riced potatoes 4 tsp celery salt 
 
 2 tbsp butter A few grains of cayenne 
 
 \ tsp salt A few drops of onion juice 
 
 \ tsp pepper i tsp finely chopped parsley 
 
 " Mix ingredients in order given and beat thoroughly. 
 Shape, roll in flour, then in beaten egg, and lastly in 
 fine bread crumbs. Fry one minute. Drain on paper." 
 Or: 
 
 Season cold mashed potato by adding to each cupful 
 I tsp finely chopped onion 
 I tsp finely chopped parsley 
 A little extra salt 
 A few grains of cayenne 
 Shape into cylinders or cones, dip in t.g%, roll in 
 fine bread crumbs, and fry or saut6 quickly on all sides. 
 Drain on paper.' 
 
 Baked Sweet Potatoes 
 
 Select perfect potatoes of medium size. Bake (avoid 
 piercing with a large-tined fork). Cut into halves 
 lengthwise. Serve hot with butter or gravy. 
 
 . Steamed Sweet Potatoes 
 Steam, remove skins, oil lightly with butter, sprinkle 
 a very little sugar over, and brown a few minutes in the 
 
 oven. Or : 
 
 Mash, add a little milk, season with salt and butter, 
 heap lightly on a dish, and brown. 
 
66 Preparation of Food 
 
 EscALLOPED Cabbage 
 
 Soak white cabbage in cold water until crisp. Cook 
 until tender in boiling salted water (i tsp of salt to i pt 
 of water). Drain off the water, cut in pieces, mix with 
 white sauce (of what consistency .?). Put in baking 
 dish or in ramekins, cover with buttered crumbs, and 
 brown in the oven. 
 
 Name other vegetables which may be prepared as 
 above. 
 
 Canned Green Vegetables 
 
 Open the can and empty the contents at once into 
 a colander. Wash well with fresh water. Why .>' The 
 flavor is usually improved by allowing them to stand for 
 an hour or more exposed to the air. 
 
 Heat in double boiler (30 to 60 minutes), add butter, 
 salt, and, in case the fresh vegetable is a sweet one, 
 a little sugar. Or : 
 
 Heat and season as above, add i tsp of flour, mix 
 well, remove pan to naked flame, add \ c of water or 
 milk, let boil up once. Compare as to taste the liquor 
 from commercial and domestic canned vegetables. 
 
 Vegetable Stew 
 
 \ c carrot i tbsp onion 
 
 i c turnip 3 tbsp butter 
 
 i c celery i tsp parsley 
 
 \\ c potato I tsp (.?) salt 
 
 I qt water Pepper 
 
 Cut the vegetables into half-inch cubes. Sautd in 
 the butter until a delicate brown. Add the salt and 
 
Laboratory Guide 67 
 
 pepper and lastly the water, hot. Simmer for i hour. 
 Add potatoes the last 20 minutes. 
 
 Cream of Vegetable Soup 
 
 Based upon the work already done with starch and 
 with vegetables, prepare a cream of vegetable soup. 
 Quantity when finished, i c. 
 
 Serve with croutons prepared by cutting strips \ inch 
 in width from thick slices of fine-grained bread and 
 toasting them in a moderate oven to a delicate brown. 
 In case the crust is rejected for the sake of appearance, 
 is it refuse or waste .? 
 
 Baked Beans 
 
 Weigh and measure dry beans. Soak over night in 
 cold water. 
 
 Place in cold water to which has been added some 
 baking soda (J tsp to i pt of water). Heat slowly and 
 cook until the skins begin to burst. 
 
 Pour off water. Add i tsp of salt and 2 tsp mo- 
 lasses for each cup of dry beans used. Mix well, place 
 in bean jar, put small cubes of salt pork on top, cover 
 with water. Bake slowly for 6 or 8 hours. (What 
 temperature.?) Add more water if needed. 
 
 Weight of beans before cooking .? 
 
 Weight of beans after cooking .? 
 
 Bulk of beans after cooking 1 
 
 Cost of nutrients ? 
 
68 Preparation of Food 
 
 Cereals 
 Experiment 61 
 
 Rice 
 
 I. Weigh out I oz of rice, noting its bulk. Wash 
 thoroughly to remove dust and loose starch from the 
 surface of the grains. Add to 2 c of rapidly boihng 
 salted water (4 tsp of salt). Keep up the rapid boiling 
 until the rice is tender. Transfer to a strainer and pour 
 a little water through it. Hot or cold.? Shake off the 
 surplus water and dry the rice a little in the oven or 
 in a dish over boiling water. 
 Record : 
 
 Time of cooking. 
 
 Weight after boiling. 
 
 Ratio of bulk before and after boiling. 
 2. Continue boiling the water in which the rice 
 was cooked until the volume is reduced about one-half. 
 Cool and note consistency. Explain. 
 
 Experiment 62 
 
 Prepare i ounce of rice as above. Cook for 3 to 
 5 minutes in f c of boiling salted water (J tsp of salt. 
 Why less than in Experiment 61 .?). Finish the cooking 
 in the double boiler. Avoid stirring while cooking. Re- 
 move cover from saucepan and shake the contents for 
 a few minutes to aid in drying. 
 
 Compare with Experiment 61 as to: 
 
 (a) Time of cooking. 
 
 ib) Weight. 
 
 {c) Bulk. 
 
Laboratory Guide 
 
 69 
 
 {d) Appearance. 
 {e) Flavor. 
 Explain any difference in weight between Experi- 
 ments 61 and 62. 
 
 Experiment 63 
 Comparison of Rice with Potato 
 
 Rice Potato 
 Weight as purchased . 
 
 Weight when ready to cook 
 
 Weight cooked . 
 
 Bulk 
 
 Cost per lb raw ^ 
 
 Cost per lb boiled 
 
 Total nutrients per lb raw . 
 
 Total nutrients per lb cooked 
 
 Fuel value per lb raw 
 
 Fuel value per lb boiled 
 
 Cost per 3,000 calories (an estimate of 
 
 daily requirement for i man) 
 
 EscALLOPED Rice with Cheese 
 
 Mix the rice from Experiment 62 with white sauce. 
 Add I tbsp of finely divided cheese and a few grains of 
 cayenne pepper. Cover with buttered crumbs and 
 brown in the oven. 
 
 Estimate the nutritive value of this dish, including 
 the buttered crumbs. 
 
 Rice Croquettes 
 
 Add to the rice from Experiment 62, i tbsp of sugar, 
 half of one egg yolk, a little nutmeg or lemon extract. 
 
 1 60 lb potatoes ^ i bu. 
 
70 Preparation of Food 
 
 Shape into croquettes. Roll in egg and bread crumbs. 
 Fry. Serve with jelly. 
 
 Plain Rice Pudding 
 
 To I qt of whole milk add 4 tbsp of well-washed 
 rice, 4 tbsp of sugar, and \ tsp of salt. Bake 3 to 
 5 hours at a low temperature, stirring the pudding up 
 thoroughly every hour. When it begins to thicken 
 add I c of seeded raisins. Finally allow the top to 
 brown nicely. Serve hot or cold with thin cream. 
 
 What are some good points in this pudding ? 
 
 Estimate nutritive value. 
 
 For what meal is it best suited .? 
 
 Experiment 64 
 
 Quaker Oats 
 
 Prepare i ounce of Quaker Oats, using the propor- 
 tions suggested upon the package, but cook for 5 min- 
 utes over free flame and finish the cooking in a double 
 boiler. Note the volume of: 
 
 1. Dry material taken. 
 
 2. Resulting porridge. 
 
 Compare with oatmeal where the cooking has been 
 prolonged from 3 to 5 hours by steaming. 
 
 Experiment 6S 
 
 — c of Quaker Oats weighs i ounce and requires — c 
 of water for cooking. Bearing in mind this data, and 
 assuming that a cereal takes up in cooking an amount 
 of water in direct proportion to its weight, cook i oz 
 each of: 
 
Laboratory Guide 71 
 
 Corn meal Pettijohn's Breakfast Food 
 
 Pillsbury's Vitos Cream of Wheat 
 
 Hominy- 
 Record : 
 
 (a) Bulk of dry material. 
 
 (p) Amount of water needed in weight and 
 
 measure. 
 (c) Time required. 
 Compare with oatmeal as to consistency of porridge, 
 and make supplementary data. State essentials in the 
 cooking of cereals. 
 
72 
 
 Preparation of Food 
 
 Amount of Nutrients Furnished for Ten Cents in Cereal 
 Foods Compared with Other Foods 
 
 Name of food. 
 
 Price per 
 pound. 
 
 Ten Cents Will Pay for 
 
 Total 
 
 food 
 
 material. 
 
 Nutrients. 
 
 Protein. Fats, 
 
 Carbo- 
 hydrates. 
 
 Fuel 
 value. 
 
Laboratory Guide 73 
 
 Leavening 
 
 Examine the flour preparations, leavened and un- 
 
 . leavened. To what is the difference in appearance and 
 
 texture due ? What " light " preparation have you 
 
 made in your previous work? To what was that 
 
 "lightness " due? 
 
 Make leavened and unleavened biscuit, and note 
 difference as to taste, texture, and appearance. 
 
 Leavening Agents 
 
 What leavening agents have you already used? 
 What are sources of those most commonly used? 
 
 Experiment 66 
 
 Arrange apparatus according to the model set up. 
 Determine the reaction and test products obtained from : 
 
 1. Soda and sour milk. 
 
 2. Soda and molasses. 
 
 3. Soda and cream of tartar. 
 
 4. Baking powder. 
 
 5 . Soda and calcium acid phosphate. 
 
 6. Yeast. 
 
 Write the equations for these reactions. What 
 chemical product is common to all of them ? What can 
 you say concerning the residue in each ? Judging from 
 these experiments, what are the essential constituents 
 of a leavening agent? 
 
 Leavened Preparations 
 
 In writing notes on all leavened preparations record 
 the kind of gas made use of, also the ingredients present 
 which serve to retain the gas. 
 
74 Preparation of Food 
 
 POPOVERS 
 
 " I c flour I Q.gg 
 
 I c milk \ tsp salt 
 
 "Mix ingredients and beat until very light. Bake 
 in a moderately hot oven, with gradually increasing heat, 
 40 to 45 minutes." 
 
 White Sponge Cake 
 
 I measure of tgg white \\ measures fine granulated 
 I measure freshly sifted sugar 
 
 flour Flavoring, 6 drops for each 
 
 \ tsp cream of tartar for e.^g white used 
 
 each &gg white used 
 Beat the &%% to a stiff froth, adding the cream of 
 tartar while beating. Add sugar gradually, flavoring. 
 Fold flour in. Avoid stirring. Bake at 150° for 30 
 minutes. 
 
 Steamed Brown Bread. I 
 
 2 c corn meal 2 c sour milk 
 
 2 c bread crumbs i c miolasses 
 
 I tsp salt 2 tsp soda 
 
 I c seeded raisins 
 If the crumbs are very dry moisten them with cold 
 water. Drain off the water and let them warm a few 
 minutes in the oven. Dissolve soda in milk, add the 
 other ingredients at once, and mix well. Steam 3 to 
 4 hours. The loaves may afterwards be dried off for 
 a few minutes in the oven. 
 
Laboratory Guide 75 
 
 Steamed Brown Bread. II 
 
 " I c corn meal i c Graham flour 
 
 I c rye meal 2 c sour milk 
 
 f c molasses i tsp soda 
 
 I tsp salt 
 "Mix and steam as above." 
 
 Griddle Cakes 
 
 "3c flour i c sugar 
 
 4 tsp baking powder 2 c milk 
 
 I tsp salt I egg 
 
 I tsp melted butter 
 " Mix and sift dry ingredients ; beat Q^'g, add milk, 
 and pour slowly on first mixture. Beat thoroughly and 
 add butter. Drop by spoonfuls on a hot griddle ; cook 
 on one side. When puffed full of bubbles and cooked 
 on edges, turn and cook other side." 
 
 Corn Meal Gems ' 
 
 I c thick sour milk i egg 
 
 I c corn meal i tsp salt 
 
 J c flour i to i tsp soda (why not give 
 
 I tsp sugar definite measure here .?) 
 
 Dissolve the soda in the milk. Add the meal and 
 flour at once. (Why T) Stir till well mixed. Add the 
 sugar, salt, and e^gg. Beat until the egg is thoroughly 
 blended with the batter. Have the gem panfe well 
 greased and very hot. Fill two thirds full and bake 
 10 to IS minutes in hot oven. 
 
"]() Preparation of Food 
 
 Baking Powder Biscuit 
 
 2 c flour 4 tsp baking powder 
 
 I tsp salt 4 tsp butter, lard, or suet 
 
 f to I c milk or water 
 Mix the dry ingredients ; rub the butter in thor- 
 oughly, then add the milk gradually, stirring with a 
 spoon until a soft smooth dough is formed which can 
 be stirred free from the side of the mixing bowl. Turn 
 out on the board, using flour to prevent sticking. (Avoid 
 leaving dry flour upon the surface of the biscuits.) Roll 
 to about I inch in thickness, cut with a rather small 
 cutter. Bake s to 8 minutes. (Temperature?) 
 
Laboratory Guide 
 
 77 
 
 Tabulate recipes for cake as found in cook books 
 according to the variation in the amount of butter 
 (/. e., fat) used, beginning with the one containing the 
 minimum quantity. Calculate to 3 c of flour. 
 
 Butter. 
 
 Sugar. 
 
 Milk. 
 
 Eggs. 
 
 Flour. 
 
 Baking 
 powder. 
 
 Cost. 
 
 What other ingredient tends to increase in amount 
 with the increase in the amount of butter ? As the 
 
78 Preparation of Food 
 
 number of eggs used increases what other ingredient 
 tends to decrease ? Is the variation in general in- 
 gredients a gradual one ? 
 
 Prepare a cake according to the first recipe. Give 
 uses for such a mixture. Compare with cakes : 
 
 1. Where maximum amount of butter is used. 
 
 2. Where amount of butter equals one-half the 
 amount of milk. 
 
 Cottage Pudding 
 
 Modify the first recipe in the cake series in such a 
 way that the result will be a pudding suitable for serving 
 with either one of the following sauces. 
 
 Pudding to be either steamed or baked. 
 
 Lemon Sauce 
 
 I c sugar I c butter 
 
 I egg I tsp nutmeg 
 
 3 tbsp boiling water Juice of i lemon and \ the 
 
 rind grated 
 Cream butter and sugar, add beaten egg, lemon, 
 and nutmeg. Beat for 5 minutes, add water gradually, 
 set over boiling water. Serve hot. 
 
 Golden Sauce 
 
 2 tbsp butter i c powdered sugar 
 
 2 egg yolks 3 egg whites 
 
 3 tbsp cream ° Flavoring 
 
 Cream butter and sugar, add yolks beaten until 
 lemon-colored and thick, then the cream. Carefully 
 fold in the stiflfly beaten whites. 
 
Laboratory Guide 79 
 
 What addition to the above pudding suggests itself 
 if it is to be served with a plain sauce ? 
 
 Plain Sauce 
 
 I tbsp butter i tbsp flour 
 
 6 tbsp sugar i c liquid 
 
 Flavoring 
 
 Note. — The liquid may be a fruit juice, which will furnish the 
 flavoring 'also. 
 
 Prepare in same manner as white sauce, but allow 
 it to boil up thoroughly over the naked flame. Serve 
 while still foaming. 
 
 Cream Sauce 
 
 \ c cream \ c milk 
 
 \ c powdered sugar i tsp flavoring 
 
 Whip the cream until stiff, then beat it into the 
 
 milk, to which has been added the sugar and flavoring. 
 
 Serve cold. 
 
 Yeast 
 Examine active yeast plant under the microscope. 
 Note reproduction by cell division. Make drawings. 
 
 f Food. 
 Conditions affecting growth j temperature. 
 
 Experiment 67 
 
 Blend one yeast cake thoroughly in a pint of water 
 to which has been added i tbsp. of sugar. 
 
 I. Freeze a portion of the mixture, then allow to 
 thaw at room temperature. 
 
8o Preparation of Food 
 
 2. Boil another portion and cool to room temper- 
 ature. 
 
 3. Take a third portion at room temperature. 
 
 4. Chill a fourth portion. 
 
 Fill bottles from each of the above and invert them 
 on plates. Keep (i), (2), and (3) at 32 to 37" and (4) 
 packed in ice during the remainder of the laboratory 
 period. Explain results observed. 
 
 Effect of Food Conditions 
 Observe action of yeast with different food materials 
 as given below. 
 
 1 . Water. 
 
 2. Water and flour (i tsp of flour to i c of water). 
 
 3. Milk. 
 
 4. Milk and flour (proportions as in (2)). 
 
 5. Potato water. 
 
 6. Starch and water. 
 
 7. Water and sugar as used in Experiment 67. 
 (J of a yeast cake to each bottle.) 
 
 Study of Flour (Laboratory Work) 
 
 References : John Goodfellow. Dietetic Value of Bread. 
 Leach. Pages 244-254. 
 Hutchison. Food and the Principles of 
 
 Dietetics, Chapter XL 
 Bulletin 13, pt. 9. Bureau of Chemistry. 
 
 Foods and Food Adulterants : Cereals 
 
 and Cereal Products. . 
 
Laboratory Guide gi 
 
 Farmers' Bulletin ri2. Bread and the 
 Principles of Breadmaking. 
 
 Office of Experiment Stations. Bulletins 
 52, 67, 8s, loi, 126, 143, 156. 
 
 Bulletin 82. South Dakota Experiment 
 Station. 
 
 1. Examine Graham, whole wheat, and white flour. 
 Sift and examine residue. 
 
 2. Comparison of spring and winter wheat flour : 
 
 (a) Color. 
 
 (b) Texture. 
 
 {c) Cohesion — press in hand. 
 (d) Composition (experiment). 
 
 Experiment 68 
 
 Composition 
 
 1. Make a rather stiff dough with 2 tbsp of flour 
 and let stand 20 minutes. 
 
 2. Tie the dough in a piece of cheese cloth and 
 wash by kneading for 3 minutes in J c of water. Test 
 this water for sugar and starch. 
 
 3. Take fresh water and continue the washing 
 until the wash water gives no test for starch. What 
 is the residue upon the cloth .? Form into a ball and 
 bake. What characteristic of protein is shown 1 What 
 is the percentage composition of Graham, entire wheat, 
 and patent flours .? How do the constituents affect the 
 value of the flour to the baker.? To the consumer.? 
 Examine macaroni. Compare with flour as to con- 
 stituents, composition, and method of manufacture. 
 
82 Preparation of Food 
 
 Breads 
 
 Short Process 
 
 See page 46 for directions. 
 
 Record oven temperature. 
 
 Judge the bread by the score card. 
 
 Revised bread score card. 
 
 
 Student's 
 Score. 
 
 Instructor's 
 Score. 
 
 Judging bread. 
 
 Sample 
 No. 
 
 Sample 
 No. 
 
 Sample 
 No. 
 
 Sample 
 No. 
 
 Flavor 
 
 35 
 IS 
 20 
 10 
 10 
 10 
 
 
 
 
 
 Lightness 
 
 
 
 
 
 Grain and texture 
 
 
 
 
 
 Crust — color, depth, texture, 
 
 
 
 
 
 Crumb — color, moisture . . 
 
 
 
 
 
 Shape and size 
 
 
 
 
 
 Total 
 
 100 
 
 
 Long Process 
 
 i cake of dry yeast 
 I tsp butter 
 I tsp salt 
 
 I tsp sugar 
 I c water 
 3 c flour 
 
 Sponge 
 
 Soak the yeast in the warmed water until softened. 
 Place the sugar, salt, and butter in a bowl. Add the 
 warm water, yeast, and about one-half of the flour. 
 Beat smooth and let rise. 
 
Laboratory Guide 83 
 
 Dough 
 
 Add the remainder of the flour to the light sponge, 
 stirring it in until it is well mixed (a little more or less 
 than 3 c of flour may be required). Turn the dough 
 onto the board and knead quickly until it is smooth 
 and somewhat elastic to the touch. Put into a bowl 
 and set to rise. (Temperature .?) 
 
 Loaves 
 
 When the dough is thoroughly light (this will be 
 when it has doubled its original bulk) knead it down 
 well, make into a loaf, and set to rise again in the pan 
 in which it is to be baked. When the dough has again 
 risen to twice the original size of the loaf, bake for from 
 40 to 50 minutes, noting oven temperature every 5 min- 
 utes during the baking. When baked remove the loaf 
 from the pan at once, and cool it on a rack which 
 allows for a free circulation of air. 
 
 Entire Wheat Bread 
 
 Make a sponge as for short or long process bread, 
 
 omitting the butter. When light, use entire wheat flour 
 
 to make a soft dough. .Make into loaves ; let rise until 
 
 thoroughly light. Bake with moderate heat i -hour 
 
 or longer. 
 
 Bread Sticks 
 
 When it is desirable to have a bread with a large 
 proportion of crust, a dough prepared as for rolls may 
 be baked in bread stick pans or merely formed into 
 long, slender rolls and arranged in an ordinary pan, 
 giving room for them to rise without touching each 
 other. 
 
84 Preparation of Food 
 
 Zwieback 
 
 Make the dough into ordinary round rolls, not too 
 large, placing them close together in the pan. When 
 baked turn them out of the pan and separate them 
 quickly ; then pull each roll apart, holding it by the 
 crusts and taking care not to pack the soft fresh crumb. 
 Place them in the pan with crusts down, and continue 
 the baking until the crumb is a delicate brown. 
 
 In what cases may a large proportion of crust, i. e., 
 of dextrinized starch, be desirable .' What is toast? 
 How made properly.? 
 
 Parker House Rolls 
 
 " 2 c scalded milk i yeast cake blended with 
 3 tbsp butter \ c lukewarm water 
 
 2 tbsp sugar 6 c (.') flour 
 
 I tsp salt 
 " Pour milk over butter, sugar and salt. When 
 cooled to proper temperature add yeast and 3 c of flour. 
 Beat well. Let rise ; add enough flour to make a soft 
 dough. When light, roll out to \ inch in thickness. 
 Cut with rather large biscuit cutter. Crease each roll 
 through the middle with a knife handle ; brush over 
 one half with melted butter ; fold and press the edges 
 together. Let rise again. Bake 12 to 15 minutes." 
 
 PRACTICE LUNCHEON 
 
 From the food materials furnished prepare a four- 
 course luncheon for one person. 
 
Laboratory Guide 
 Record 
 
 85 
 
 Materials furnished. 
 
 Menu. 
 
 Remarks. — Note seasonings or other extra materials obtained 
 from supply table. 
 
86 Preparation of Food 
 
 MEALS 
 
 References : Hill, Janet M. Practical Cooking and Serv- 
 ing, Part III, Chapter VI. 
 
 Farmer, Fannie M. Boston Cooking School 
 Cook Book, Chapter XXXVIII. 
 
 Lincoln, Mary J. Boston Cook Book, p. 439. 
 
 Experiment 69 
 
 Make out menus and market lists for a breakfast, 
 luncheon, and dinner to be served to six persons, esti- 
 mating cost of material used. Prepare and serve these 
 meals, devoting one laboratory period to each. Correct 
 the preliminary estimate of cost. 
 
BS-7 
 
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