Cookery 1 experiments and recipes

1 c. (?) milk salt and pepper Butter a baking dish, sprinkle with a thin layer of crumbs, cover with sliced cucumber sprinkled with salt and pepper, parsley and green pepper. Repeat until the dish is full, cover the top with crumbs. Pour in milk at the side of the dish until it comes nearly to the top of the crumbs. Bake in a moderate oven until the cucumber is very soft and the crumbs are brown. French Dressing JA t. salt pepper 2-4 tb. olive oil 1 tb. vinegar or lemon juice Mix in the order given, addinadd the vinegar slowly, beating with a fork until slightly thickened.STARCHES AND CEREALS Experiments with Starch 1. Examine under the microscope and make drawings of starch grains of arrowroot, potato, rice, wheat and corn. 2. Heat 1 t. of starch in the oven until light brown, stirring frequently. Taste ; test for starch. Mix with Vz c. of cold water, heat to boiling- and compare with 3. 3. Mix 1 t. of starch with XA c. of cold water, heat slowly, stirring well, examine the starch grains under the microscope at 60 degrees, 80 degrees and 100 degrees. Note the temperatures at which thickening and clearing take place. Make drawings. 4. To 1 t. of starch add Yo. c. of boiling water. Examine the lump, explain, give the remedy. 5. To Vz tb. of arrowroot starch add 1 tb. cold water and Vz c. of boiling water, boil 1 min., cool and examine. Repeat using potato starch Repeat using rice starch Repeat using wheat starch (pastry flour) Repeat using wheat starch (bread flour) Repeat using corn starch Compare the results. Find the equivalent of 1 tb. of arrowroot starch as a thickening agent in terms of the other kinds of starch. 6. Heat 1 t. of starch in a test-tube until it is charred. Dry Toast Cut stale bread in even slices one-third of an inch thick, dry and toast to an even brown. Serve very hot. The crust of the bread may be removed. Water Toast Dip slices of dry toast in boiling salted water, remove instantly and spread evenly with softened butter. Serve immediately on a hot plate. Crisp Crackers Split common crackers and spread lightly with butter, bake until delicately browned. White Sauce (French Method) Melt the butter and heat until frothy, add the flour and salt and cook until smooth and well blended, but not brown. Remove from the fire and cool until the mixture stops bubbling, add the milk, return to the fire and stir until the sauce boils. Milk or Cream Toast No. 1 Yz c. scalded milk or cream yk t. salt 1 slice dry toast Place the toast on a deep serving plate and pour over it the scalded and salted milk or cream. Serve immediately. Milk or Cream Toast No. 2 V? c. white sauce 2 c. 1 or 2 slices dry toast 6-8 Dip the toast, cut in suitable pieces, in the sauce, and serve on a hot plate with the remaining sauce poured over it. Tomato Toast 1 c. strained tomato H c. V? c. scalded milk or cream 2 tb. 3 tb. flour V* tb. 3 tb. butter *A tb. salt and pepper Asparagus in Croustades Cut a three-inch cube of bread, remove the centre to form a box with walls }i inch thick. Brush lightly with melted butter, and brown in a moderate oven turning frequently. Serve hot filled with creamed asparagus. Cereals GENERAL PROPORTIONS