A text-book of cooking

To Butter or Oil a Pan or Baking Dish. — Heat slightly the pan or dish to be oiled. Put a bit of fat on a small piece of clean paper. Then rub the heated pan or dish with the paper. This is a most satisfactory method because little fat is required and the utensils used for oiling do not have to be cleaned. Often a spoon or cup that has contained fat may be wiped with a piece of paper and the latter used for greasing a pan. It is well for a housekeeper to have a boxful of pieces of paper in the kitchen for this purpose. Some authorities consider a pastry brush a satisfactory means of applying melted butter for oiling. Much fat, however, clings to the bristles of the brush and the brush needs frequent and careful cleaning. Butter, oleomargarine, lard, or vegetable fats, olive or salad oil may be used for oiling pans or baking dishes. ^ MEASUREMENTS 27 SCALLOPED CORN 1 can corn ½ teaspoonful pepper | cupful milk 2 tablespoonfuls butter 1½ teaspoonfuls salt 2 cupfuls soft bread crumbs Mix the corn, milk, and seasonings. Mix the crumbs and butter (see previous recipe), and place one fourth of them in the bottom of a buttered baking dish, add one half of the corn mixture, then another fourth of the crumbs, the remainder of the corn mixture and finally the remainder of the buttered crumbs. Bake 20 to 30 minutes. Serve hot. SCALLOPED TOMATOES 1 can or 1 quart tomatoes ½ teaspoonful pepper 1 tablespoonful salt 3 cupfuls soft bread crumbs 3 tablespoonfuls butter Mix the salt and pepper with the tomatoes and pour into a buttered baking dish. Cover with buttered crumbs (see Stuffed Tomatoes) and bake in a slow oven for ½ hour or longer. Cover during first part of baking to prevent the crumbs from browning too rapidly. Serve hot. In stuffed tomatoes, note that the seasonings are added to the crumbs before they are buttered. Why ? Why test the tomatoes with a knitting-needle or skewer rather than with a fork? What kind of a baking pan — tin, granite, or earthenware — is best to use for Stuffed or Scalloped Tomatoes ? Why ? (See Suggestions for Cooking Fruits, p. 32.) Which contains the more moisture, — corn or tomatoes ? From this explain the difference in mixing the crumbs in the corn and tomato mixtures. What is the price of tomatoes per peck ? How many slices of bread are required to make 2 cupfuls of crumbs ? How many slices in one loaf of bread ? DIVISION TWO ENERGY-GIVING OR FUEL FOODS: CARBOHYDRATES LESSON V Sugar: Digestion of Sugar Fuel ; Energy. — Heat for warming the atmosphere is obtained by burning a fuel in a heating device. Heat for * warming the body is obtained by burning fuel foods in the body. Heat is energy; some of the heat from burning fuel in a locomotive is used to move the train. In the body, the heat or the energy of the fuel foods gives the body ability to do work. Thus by means of fuel foods energy is supplied to the body. There are a number of energy-giving or fuel foods : sugar is the first one to be considered. Experiment 7: The Solubility of Granulated Sugar in Cold Water. — Place half a teaspoonful of granulated sugar in a test tube, add a little cold water, shake, and note results. Into what form is the solid sugar changed ? When a solid substance, by mixing with water, is converted into a liquid, the solid substance is dissolved. The granulated sugar was therefore dissolved in cold water, or it may be said that granulated sugar is soluble in cold water, or that water was the solvent of the sugar. In your own words explain what is meant by a substance being soluble. What is meant by a solvent ? sugar: digestion of sugar 29