Cream the butter, add the sugar gradually, then the flavor- ing, Chill and serve over hot puddings. SCALLOPED BANANAS In the Scalloped Apple recipe substitute bananas for apples, omit the water, and use % teaspoonful of cinnamon and \ teaspoonful of cloves for the spice✪ Scalloped Bananass. Bake until the bananas are heated through and the crumbs browned. (It will take about 15 minutes.) Serve as Scalloped Apples. 36 THE COOKING OF FOODS QUESTIONS What causes pared apples to become discolored ? Give the order of preparation of ingredients for Scalloped Apples so that discoloration of the apples will be avoided. How many medium-sized apples are required to make three cupfuls of chopped apples ? What is the purpose of covering the Scalloped Apples during the first half of the time for baking ? What is the effect of the air on peeled bananas ? Give the order of preparation of ingredients for Scalloped Bananas. Why should the banana mixture be baked a shorter time than the apple mixture ? What is the effect of too long baking on bananas ? When should sugar be added to fruit, — before or after cooking ? (See previous lesson . ) Explain why this is not observed in the prepara- tion of scalloped fruit. What is the most practical method of cleaning a grater? Why should not the dishcloth be used in cleaning it ? [Notb to the Teacher : — If desired, the lessons of Division Six- teen, The Preservation of Food, may follow this lesson.] LESSON VIII Cereals ; Starch and Cellulose Starch is a very important fuel food ; like sugar, it gives energy to the body. Starch is closely related to sugar ; it has much the same composition and the same use in the body. In certain respects, however, starch differs from sugar. If a substance contains starch, it changes to a blue color when a drop of tincture of iodine is added to it. Experiment 11: The Starch Test. — Test various substances for starch, — corn starch, flour, rice, cream of wheat, wheatena, oatmeal, tapioca, potato, meat, and egg. From these experiments determine in which class — animal or vege- table — the starchy foods belong. CEREALS; STARCH AND CELLULOSE 37 Experiment 12 : The Effect of Cold Water on Starch. — Mix } tea- spoonful of cornstarch or flour with cold water in a test tube. How is a solid substance changed when dissolved ? *( See Experiment 7 , p . 28 . ) Set the mixture aside for a few minutes, then note its appearance. Is starch soluble in cold water? What important difference between starch and sugar does this experiment show ? Experiment 13 : The Effect of Heat on Starch. — Hold to the light the starch and water mixture from Experiment 12. Is it opaque or transparent ? Turn the mixture into a saucepan, heat, and stir it ; return the mixture to the test tube and again hold it to the light. What change was caused by heating it ? Set the mixture aside for a few minutes. Have the starch and water separated as in the uncooked starch ? Can you say it is insoluble, like uncooked starch ? Can you say it is soluble, like sugar ? What term indicating a half -dissolved condition can you apply to the cooked starch ? Experiment 14 : Stiffening of Cooked Starch. — Place the test tube containing cooked starch from Experiment 13 in cold water. After ten minutes examine it. Can you pour it out of the tube ? How does cooked starch change when cooled ? Experiment 15 : The Structure of Starch. — Examine starch under the microscope. While you are still looking through the microscope, make a drawing of several grains of starch. Insert this drawing in your notebook.

AI-modernized reading of the original text

Cream the butter, add the sugar gradually, then the flavoring, Chill and serve over hot puddings. SCALLOPED BANANAS In the Scalloped Apple recipe substitute bananas for apples, omit the water, and use % teaspoonful of cinnamon and \ teaspoonful of cloves for the spices. Bake until the bananas are heated through and the crumbs browned. (It will take about 15 minutes.) Serve as Scalloped Apples. What causes pared apples to become discolored ? Give the order of preparation of ingredients for Scalloped Apples so that discoloration of the apples will be avoided. How many medium-sized apples are required to make three cupfuls of chopped apples ? What is the purpose of covering the Scalloped Apples during the first half of the time for baking ? What is the effect of the air on peeled bananas ? Give the order of preparation of ingredients for Scalloped Bananas. Why should the banana mixture be baked a shorter time than the apple mixture ? What is the effect of too long baking on bananas ? When should sugar be added to fruit, — before or after cooking ? (See previous lesson . ) Explain why this is not observed in the preparation of scalloped fruit. What is the most practical method of cleaning a grater? Why should not the dishcloth be used in cleaning it ? [Notb to the Teacher : — If desired, the lessons of Division Sixteen, The Preservation of Food, may follow this lesson.] LESSON VIII Cereals ; Starch and Cellulose Starch is a very important fuel food ; like sugar, it gives energy to the body. Starch is closely related to sugar ; it has much the same composition and the same use in the body. In certain respects, however, starch differs from sugar. If a substance contains starch, it changes to a blue color when a drop of tincture of iodine is added to it. Experiment 11: The Starch Test. — Test various substances for starch, — corn starch, flour, rice, cream of wheat, wheatena, oatmeal, tapioca, potato, meat, and egg. From these experiments determine in which class — animal or vegetable — the starchy foods belong. CEREALS; STARCH AND CELLULOSE 37 Experiment 12 : The Effect of Cold Water on Starch. — Mix } teaspoonful of cornstarch or flour with cold water in a test tube. How is a solid substance changed when dissolved ? *( See Experiment 7 , p . 28 . ) Set the mixture aside for a few minutes, then note its appearance. Is starch soluble in cold water? What important difference between starch and sugar does this experiment show ? Experiment 13 : The Effect of Heat on Starch. — Hold to the light the starch and water mixture from Experiment 12. Is it opaque or transparent ? Turn the mixture into a saucepan, heat, and stir it ; return the mixture to the test tube and again hold it to the light. What change was caused by heating it ? Set the mixture aside for a few minutes. Have the starch and water separated as in the uncooked starch ? Can you say it is insoluble, like uncooked starch ? Can you say it is soluble, like sugar ? What term indicating a half -dissolved condition can you apply to the cooked starch ? Experiment 14 : Stiffening of Cooked Starch. — Place the test tube containing cooked starch from Experiment 13 in cold water. After ten minutes examine it. Can you pour it out of the tube ? How does cooked starch change when cooled ? Experiment 15 : The Structure of Starch. — Examine starch under the microscope. While you are still looking through the microscope, make a drawing of several grains of starch. Insert this drawing in your notebook.

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Scalloped Bananas

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