A text-book of cooking

should be taken, however, not to cool the coffee in so doing. Wash the coffee bag in clear cold water and dry in the air. Renew the bag occasionally. " Black," or After Dinner Coffee may be prepared in a drip coffeepot. Use 1 cupful of finely ground coffee to 5 cupfuls of freshly boiled water. Filtered coffee may also be prepared in a coffee percolator. A percolator is so constructed that the water is heated in the pot and kept at boiling temperature while passing through the ground coffee. The method of preparing the beverage depends upon the construction of the percolator. Follow the directions that come with it. TOASTED CRACKERS AND CHEESE Spread crackers with a small quantity of cheese. Season the cheese with a sprinkling of salt and paprika. Brown the crackers in the oven. When the cheese is melted, the crackers are ready to serve. If thick crackers are used, they may be split open and the broken surface spread with cheese. By what means is flavor extracted from tea leaves and coffee grounds ? How can the extraction of tannic acid be avoided in making both coffee and tea ? Give the reason for using freshly boiled water for tea and filtered coffee. (See Experiments 62 and 63, p. 175.) Which is the better kind of tea to use — black or green ? Explain. Why should tea be strained after steeping 5 minutes ? From your grocer learn the names and prices of two green and two black teas. How many cupfuls in one pound of tea leaves ? How many teaspoonfuls in a pound? How long should coffee boil ? Why not boil it longer ? When the coffee is poured from the coffeepot, examine the grounds and then explain the use of the egg white and eggshell in preparing coffee. Why is a cupful of coffee poured out and returned to the coffeepot after the coffee is boiled ? Why should cold water be added to coffee after boiling ? In what form, — ground or whole, — should coffee be purchased ? Why? In what kind of jars should tea and coffee be kept ? Explain. How many cupfuls in one pound of coffee ? Estimate the number of heaping tablespoonfuls in one pound of coffee. What is the average price per pound of coffee ? CLASSIFICATION OF THE FOODSTUFFS 181 LESSON LIX Classification of the Foodstuffs; Separation of Milk into the Five Foodstuffs The five foodstuffs may be classified as follows : (a) Carbohydrates (b) Fat (c) Protein (d) Ash (e) Water . The five foodstuffs may also be classified as follows : Carbohydrates Combustible Incombustible Fat Protein Protein Ash Ash Water Energy Givers Body Builders Body Regulators As was implied on p. 38, Foodstuffs Defined, all foods contain one or more of the foodstuffs. Most of the foods contain all the foodstuffs. Milk is a food containing all the foodstuffs. To show the presence of all of the foodstuffs in milk, try the following : Experiment 64: Separation of Milk into the Five Foodstuffs. (a) By means of a cream dipper, remove the cream from a bottle of milk. Place a drop of the cream on a piece of paper. Let the paper dry. What foodstuff is indicated by the stain on the paper ? (6) Take J cupful of the skimmed milk. Heat it to blood temperature (test by dropping the milk on the wrist, see Junket Custard, p. 116). Crush J junket tablet and add it to the warm milk. Stir until the powder is dissolved. Let the milk stand in a warm place until it is clotted. Heat the clotted milk and boil 1 minute. Pour it into a filter paper. Catch the filtrate in a beaker. What is the foodstuff that remains in the filter paper? (See Experiment 44, p. 116.)