A text-book of cooking

Save the crusts and prepare Dried Bread Crumbs with them. (See p. 72.) What is the proportion of flour and liquid in one cup of White Sauce for Vegetables ? (See p. 63.) How does the proportion of flour and liquid for one cup of Cream Soup differ from the above proportion ? Why are the potatoes pressed through a strainer after rather than before adding the hot milk ? Why should the cubes of stale bread be baked slowly ? (See Toast, p. 66.) VEGETABLE CREAM SOUPS 71 REVIEW m.— MEAL COOKING flUitn Stewed Dried Fruit French Toast Creamed Potatoes See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XVIII Vegetable Cream Soups (II) Food Value of Soup. — Soups contain much water, hence their food value is not high. However, they are a valuable part of a meal ; a hot liquid taken into an empty stomach is easily assimilated, acts as a stimulant, and thus prepares for the digestion of the remainder of the meal. CORN SOUP 1 can of corn or cornlet 2 tablespoonfuls flour 1 pint water 1 teaspoonful salt 1} tablespoonfuls butter } teaspoonful white pepper 1 slice onion 1 pint milk Add the water to the corn or cornlet and simmer 20 minutes. Melt the butter, add the onion, and cook until light brown. To this add the dry ingredients and proceed as in making White Sauce. Add the cooked corn and strain. Reheat before serving, if necessary. SOUP STICKS Cut stale bread into slices, remove the crusts, and spread with butter. Cut into strips and brown slowly in the oven. Save the crusts and prepare Dried Bread Crumbs with them. DRIED BREAD CRUMBS Dried Bread Crumbs may be prepared from crusts and small pieces of bread. Dry the bread in a slow oven or in a warming oven. Crumb it by rolling on a pastry board or putting it through a meat grinder. If fine crumbs are desired, sift the crushed bread. Place the fine and coarse crumbs in separate jars. Cover the jars by tying a piece of muslin over each. If each jar is tightly covered with a lid, air is excluded from the crumbs and molds often grow on them. Bread crumbs thoroughly dried and stored as directed will keep for several months. Fig. 24. —Jar of dried bread crumbs. (See Fig. 24.) Explain why soup is a valuable part of a meal. Why is it served as the first course of a meal? Is the mashed potato of Potato Soup strained before or after adding it to the other ingredients? When is the Corn Soup strained ? How ia the flavor extracted from the onion in preparing Potato Soup ? How is the flavor extracted for Corn Soup? From this explain the difference in straining the soups. If fresh corn were used for this soup, how would its cooking differ from that of canned corn ? How should fresh corn be cut from the cob for soup? (See Boiled Green Corn, p. 86.) What is comlet ? What is the price per can of corn and of cornlet ? In preparing Soup Sticks, why are the crusts removed from the bread before buttering it? IDS COOKED AT HIGH TEMPERATURE 73 ire buttering it? Why is the bread spread with butter '.lag it into strips ? Aside from flavor, what is the purpose ig the bread for Soup Sticks with butter ? ould dried bread crumbs be covered for storing ? Why ? LESSON XIX icht Foods Cooked at Hh.h Temperature under Pressure. — Because there is a large proportion >se and starch in cereals, and because the cooking of ; done for the a small space Rg 2 5. — Sleam without pressure, and mder pressure steam under preS sure. ;h a temperaler than that of boiling water. Popcorn contains. When heated, the water changes to steam. The of cellulose holds the steam in the kernel. When the steam expands and reaches a temperature far above the boiling point of water, it finally bursts the covering and the starch swells at once.