A text-book of cooking

Cover the bread crumbs with milk, and soak them until soft. Chop the peanuts very fine, and mix with the baking powder; beat the egg. Mix thoroughly all the ingredients, and turn into an oiled bread pan. Bake about 45 minutes in a moderate oven. Serve hot with Tomato Sauce (see p. 157). Commercial salted peanuts may be used for Peanut Roast. PEANUT BREAD 1 egg 1 cupful chopped peanuts J cupful sugar 8 teaspoonfuls baking powder 1} cupfuls milk 1 teaspoonful salt 4 cupfuls flour FAT 35.9* WATER 31.6* MINERAL MATTER 3.4* ^ Fig. 72. — Composition of American cheese. Mix thoroughly the first four ingredients. Add the dry ingredients through a sifter. Mix thoroughly. Turn into two bread pans. Bake from 35 to 45 minutes in a moderate oven. Place paper over the tops of the pans during the first half of the time required for baking. From U. S. Department of Agriculture, Bulletin No. 28, find the per cent of protein in cheese (see Fig. 72), eggs, peanuts (see Fig. 73), and beef. How many ounces of protein does a pound of each of these foods contain ? What is the price per pound of each of these foods? Which food is the cheapest source of protein ? Name other meat-substitute foods and dishes. Redrawn from U. 8. Department of I Agriculture Chart. Fig. 73. — Composition of peanut. REVIEW XXIV — MEAL COOKING , itttnu Oyster Stew Peanut Bread Butter Balls See Review I (p. 41) for suggestions regarding the preparation of the lesson. >• .» DIVISION SIXTEEN FOOD PRESERVATION LESSON The Principles of Preserving Food Why Foods Spoil. — Most foods spoil or change readily, — fruits decay, milk sours, butter becomes rancid, and meat putrefies. Knowledge concerning the spoiling of foods makes it possible for the housekeeper to preserve foods from one season to another ; it gives her the assurance that her preserved fruit will " keep." The decay of foods is due largely to the existence of minute vegetable organisms or microorganisms. These microorganisms are molds, yeasts, and bacteria. The molds (see Fig. 74) are visible to the naked eye, the yeasts (see Fig. 53) and bacteria (see Fig. 75) are microscopic in size. These plants exist everywhere, and in everything (except those things in which the organisms have been destroyed and prevented from reentering), — in the air, in and on foods, and all over our bodies. Like all plants, these organisms require warmth, moisture, and food for their most rapid growth. Oxygen is necessary for the growth of some of these plants. Many of our foods are ideal foods for these organisms. It is because these plants exist in and live upon foods that changes in foods result. The mold on bread and fruit, the odor from decaying meat and eggs, the liquefaction of decayed eggs, and the gas from fermenting canned fruit are caused by microorganisms existing and growing in these foods. The following experiments show the growth of molds on food and other materials: From Household Bacteriology by Buchanan. Fig. 74. — Some species of molds. Experiment 80 : Effect of Air, Light, and Drying upon the Growth of Molds. — Place a piece of bread on a saucer. Allow it to remain uncovered, in a light place, at room temperature, for several days. Examine. What is the condition (moist or dry) of the bread? Have molds grown upon the bread ? Experiment 81 : Effect of Moisture and Light upon the Growth of Molds. — Sprinkle a thick piece of bread with water, place it on a saucer, and cover with a jelly glass or any glass dish. Leave in a light place at room temperature for several days. Examine. Is the bread moist or dry ? Have molds grown upon the bread ? THE PRINCIPLES OF PRESERVING FOOD 291