A text-book of cooking

(c) Put 15 cubic centimeters of Fehling's Solution¹ in a flask. Boil for 2 minutes. Add 2 cubic centimeters of the filtrate from (6) and boil 1 minute. To what color does the blue mixture change ? A red precipitate indicates sugar. What foodstuff does this test indicate that milk contains ? (d) Put the remainder of the filtrate from (b) in a custard cup and evaporate over hot water to dryness. Note the residue. What 2 foodstuffs are contained in the residue ? (e) What foodstuff has passed off in the form of vapor during evaporation ? Explain why flour is considered a carbohydrate food, although it contains all the foodstuffs. Explain why meat is considered a protein food, although it does not contain as much protein as it does water. 1 Note to the Teacher. — Fehling's Solution is made as follows: Prepare a solution of Rochelle salts, — 175 grams of Rochelle salts, 50 grams of sodium hydroxide, and 250 cubic centimeters of water. Prepare a solution of copper sulphate—57.73 grams of copper sulphate, 250 cubic centimeters of water, and 0.4 cubic centimeter of sulphuric acid. Then combine 1 part of the alkaline Rochelle salt solution, 1 part of copper sulphate, and 4 parts of water. Boil the mixture. This solution deteriorates readily. The best results are obtained by using a " fresh " mixture for testing sugar and by boiling just before using it. DIVISION SEVEN STIMULATING MATERIALS: FOOD ADJUNCTS LESSON LX Dishes Containing Food Adjuncts Food Adjuncts. — Besides the five foodstuffs there is another class of edible substances called food adjuncts. These cannot be termed foods, as they do not perform the functions of foods, but if discreetly used, they do have a place in the diet, because they stimulate the digestive organs, and thus aid in the digestion of real foods. For the most part, food adjuncts are contained in two classes of materials, — condiments and beverages. Condiments. — Spices and flavoring extracts are called condiments. They are used with foods to give the latter a pleasing flavor. But condiments should be eaten in moderation. They are often used to cover up the flavor of inferior or poorly prepared foods, and they are often used to excess in sauces. Highly seasoned sauces should be served only with foods that are insipid in taste, but valuable for their nutritive properties. Good foods, well cooked, have a flavor which needs little change. One should train one's self to enjoy the natural flavor of foods, so that there is no craving for condiments. Salt may be classed both as a condiment and as a food. (See Ash, p. 163.) When used in moderation, it has undoubted value in diet. Beverages. — The stimulating materials contained in the common beverages, — tea, coffee, cocoa, and chocolate, — are food adjuncts. It is better for some people, and especially children, to use none of these beverages. For others, a moderate use produces no harmful effect. Except for the value of the water they contain, in carrying on the needs of the body, and for the small quantity of sugar and cream used with them, tea and coffee have no food value. But cocoa and chocolate are rather rich in food value. (See Cocoa and Chocolate, p. 98.) CURRY OF KIDNEY BEANS 1 pint kidney beans 1 teaspoon ful curry powder 2 tablespoonfuls fat 1 teaspoonf ul salt 1 onion 2 tablespoonfuls flour 1 pint tomatoes Wash and soak the beans overnight. Boil gently until tender. Brown the onion in the fat, then add the curry powder, salt, and flour, and proceed as for Tomato Sauce. (See Tomato Sauce, p. 157.) Add the cooked beans to the mixture and cook all together for a few minutes. Serve hot. SAVORY SALAD 1 quart raw cabbage, chopped 2 cupfuls brown sugar 1 quart cooked beets, cut in dice 1 tablespoonf ul salt J cupful grated horseradish Vinegar