Cookery 1 experiments and recipes

1. Dissolve XA c. of sugar in % c. water. Boil carefully noting the temperature at which the syrup (a) forms a thread when dropped from the spoon, (b) forms a soft ball when dropped into cold water, (c) hardens to a brittle mass in cold water, (d) turns to a light brown. Remove 1 t. to a small dish at each stage of the heating. Compare the different products and suggest uses for each. Use the sugar left from this experiment in making peanut brittle. Fudge 2 c. sugar 2 oz. chocolate 2A c milk or cream 2 tb. or more butter 1 t. vanilla salt Cook the first three ingredients until a soft ball is formed, remove from the fire, add butter and vanilla, cool until quite thick, beat until creamy, pour into a buttered pan and mark off in squares when partly cool, or beat without cooling and pour into pan. Panochee Use the same rule as for fudge substituting brown or maple sugar for one-half the white sugar. Omit the chocolate and add Vz c. or more of chopped nuts before turning into pan. Peanut Brittle Heat Vz c. of granulated sugar in a frying pan over a low flame stirring constantly until it is melted to a straw-colored syrup. Remove from the fire and stir in quickly XA c. of chopped and salted peanuts. Pour quickly on a tin plate. Mark in squares when partly cool. MILK Experiments with Milk 1. Note the color, odor, taste and reaction (litmus) of milk. 2. Warm % c. skimmed milk to about 60 degrees C. add vinegar drop by drop stirring until the precipitate separates well. Let stand until the precipitate settles, filter and boil the nitrate ; filter again and evaporate the filtrate nearly to dryness. Taste the residue. 3. Warm Vo, c. of milk to 37 degrees C, add V* t. sugar and a few drops of vanilla and ^ of a rennet tablet dissolved in 1 t. of cold water. Pour at once into a glass cup, let stand in a warm place until coagulated, chill and serve. 4. Chill % c. of thick cream, dilute with milk if necessary and beat until stiff with a Dover egg-beater. The cream may be sweetened and flavored if desired. 5. Shake % c. of cream warmed to about 1.5 degrees C. in a small glass fruit jar until the fat separates in lumps. Collect, remove to cold water and wash free from milk. Butter balls. Measure in tablespoonfuls, shape roughly into balls and drop into cold water to chill. When firm finish making into balls with butter pats which have been soaked 15 minutes in boiling water and then chilled in cold water. Chill the butter balls before serving. 6. Note the appearance and acidity of thick sour milk. Cottage cheese. Heat 1 c. sour milk in a double boiler to 25 or 30 degrees C. Keep at that temperature 15 minutes. Strain through cheese cloth squeezing gently. Mash the curd with a fork, season with salt, moisten with cream or butter and shape into a little pat. Serve cold. EGGS Experiments with Eggs 1. Note the number of eggs of average size in one pound. What is the average weight of one egg ? 2. Examine the inside of an egg which has been boiled in a dye. Place a small piece of egg shell in a little vinegar and warm. 3. Test the weight of eggs by placing- in a 10 per cent, salt solution. . 4. Make a drawing of an egg, noting skin, position of white, yolk, etc.