A text-book of cooking

Mix all the ingredients (except vinegar). Add enough vinegar to cover. Place in a covered jar. Use when desired. Serve on lettuce leaves. SPICED BAKED APPLES 6 apples Water 5 tablespoonfuls sugar 1 lemon Whole cloves [illustration: page header] Wash, core, and pare the apples. Stick 4 or 5 whole cloves in each apple. Place the apples in a baking dish, put 1 tablespoonf ul of sugar in the cavity of each apple, and a slice of lemon on the top. Add enough water to cover the bottom of the baking dish. Cover, bake in a slow oven until soft. Serve cold. If the apples are very sour, more sugar should be used. In which ingredients of the Curry of Kidney Beans, Savory Salad, and Spiced Baked Apples are the food adjuncts found ? Of what materials is curry powder made ? Beans contain what ingredients that require long cooking ? What material can be added during cooking that will soften them? (See General Rules for Dried Legumes, p. 158.) What is the purpose of covering apples during baking ? Why should they be baked in a slow oven ? (See Suggestions for Cooking Fruits, p. 32.) REVIEW XIII.— MEAL COOKING fl&Ltxox Hamburg Steak Boiled or Steamed Potato Cole Slaw Tea See Review I (p. 41) for suggestions regarding the preparation of the lesson. DIVISION EIGHT FROZEN DESSERTS LESSON LXI Method of Freezing ; Water Ice Experiment 65: Mixtures for Freezing. — Prepare 2 cupfuls of cracked ice. Place 1 cupful of the cracked ice in each of two bowls. To one bowl of ice add \ cupful of rock salt, and mix thoroughly. Insert thermometers into both bowls and note temperature. What effect does the salt have upon the temperature of the ice ? Allow the ice mixture to stand a few minutes, then observe the difference in the condition of the ice in the two bowls. Besides lowering the temperature, what does the salt do to the ice ? Usually when a solid substance is changed to a liquid, heat is absorbed from surrounding materials. When solid ice liquefies, heat is absorbed from surrounding materials. Salt makes ice liquefy at a lower temperature, thus absorbing more heat from its surroundings. Hence the use of ice and salt for freezing mixtures. If ice and salt surround a tin can containing substances to be frozen, from what is the heat absorbed when the ice is changed to liquid form ? Explain why it is that a mixture of ice and salt, rather than ice alone, is used to freeze a dessert. Cooling by Evaporation. — If a few drops of alcohol, ether, or gasoline are poured in the palm of the hand and allowed to evaporate, the hand feels cold. During evaporation, the liquid takes heat from the hand. When any liquid evaporates, heat is absorbed from surrounding materials. Water METHODS OF FREEZING; WATER ICE 187 may be cooled by placing it in a porous jar and hanging it in a breeze. When there is no ice, this principle of cooling by the rapid evaporation of a liquid may be applied to the cooling of butter and other foods. Wrap butter in an oiled paper and place it in a flower crock or any porous jar. Place the crock in a draft; put a bowl of water beside it. Wrap a wet cloth about the crock and place one end of it in the bowl of water. The continuous evaporation of the moisture keeps the food cool. Preparation of the Freezer. — Scald the can, the cover, and the dasher of the freezer ; cool it before the mixture that is to be frozen is placed in it. Adjust the can carefully in the bucket; put in the dasher; pour in the mixture, cover; adjust the crank. Pack with a mixture of cracked ice and rock salt. The ice and salt mixture should be higher around the can than the level of the mixture inside.