A text-book of cooking

Give at least three different vegetable mixtures that would be palatable and pleasing if served with French Dressing. How is cabbage cleaned ? How should it be cut for salad ? When is the dressing usually added to salads ? When is the dressing added to the Cole Slaw ? Give the reason for this exception. What is the purpose of the egg in this salad dressing ? What could be substituted for the egg ? Give the method of preparation if this substitution were made. What is the price per pound of leaf lettuce ? Of head lettuce per pound or per head ? What is the average number of leaves in a pound ? LESSON LVII Salads (II) STUFFED EGGS Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients : 1 tablespoonful chopped chicken 6 drops vinegar or ham | teaspoonful mustard ^ teaspoonful salt Cayenne 1 teaspoonful olive oil or melted butter Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves. The chopped chicken or ham may be omitted from the egg mixture, or a little chopped pickle or olive may be used instead of the meat. Salad dressing may be served with Stuffed Eggs. CREAM SALAD DRESSING 2 tablespoonfuls butter 1 teaspoonful salt 2 tablespoonfuls flour \ teaspoonful mustard 2 tablespoonfuls sugar 1 cupful milk Pepper J cupful vinegar 2 eggs SALADS 173 Make a sauce of the butter, flour, and milk. Beat the eggs, add the seasonings. Add the first mixture gradually to the egg mixture and cook over hot water as a custard. (See Directions for Mixing and Cooking Custards, p. 105.) Add the vinegar, strain. Cool before serving. More butter and less mustard may be used, if desired. BANANA SALAD Wipe bananas ; peel, and scrape them. Place on lettuce leaves or surround with a border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them. Serve at once. Give two methods of hard-cooking eggs. (See Hard-cooked Eggs, p. 89.) In stuffed eggs what meats could be substituted for chopped chicken or ham ? What material could be substituted for one of the eggs in Cream Salad Dressing ? If yolks of eggs are used in Cream Salad Dressing, how many should be substituted for two whole eggs ? Why should bananas be scraped ? Why should they be served at once after preparing ? DIVISION SIX BODY-REGULATING FOOD: WATER LESSON LVIII Beverages Use of Water in the Body. — Water constitutes the fifth great class of foodstuffs that we are to consider. It is incombustible, so of course it does not produce heat. But it has many uses in the body. (a) It is the greatest known solvent. Because of this property, water is extremely important in the processes of digestion. (See Solution and Digestion, p. 29.) (b) It is a great carrier. Water helps carry food materials to all parts of the body ; and it aids in carrying off the wastes of the body. (c) It assists in regulating the temperature of the body. Because water is present in blood, and blood flows from the warmer interior of the body to the colder exterior, the water aids in distributing the heat of the body. The evaporation of perspiration, which is largely composed of water, also aids in regulating body temperature. These functions may be summed up in the terms used concerning mineral matter: Water aids in regulating body processes. A large quantity of water is required to carry on the functions of the body. For most people at least one quart of water, — either as plain water or in beverages, — should be taken each day. BEVERAGES 175 Use of Water in Cleaning and in Preparing Foods. — Water