Cookery 1 experiments and recipes

Boiled Dressing 1 c. milk 1 tb. flour % c. vinegar 1 t. salt 1 egg 1 t. mustard 1 tb. butter cayenne MEAT, FISH, ETC. Experiments with Meat 1. Observe the gross structure of different cuts of meat. Make drawings. 2. Observe the structure of lean meat as shown in cooked and uncooked portions. 3. Observe the structure of fatty tissue. 4. Reserve one-third (a) of a piece of tough lean meat. With a dull knife scrape out the soft part from the remainder and shape into a cake (b). Make a similar cake of (c) the remaining fibrous portion. Cook the three samples in a hot frying pan, turning frequently to prevent burning. Compare the three and explain differences. 5. Repeat 4 using a piece of tender lean meat. Compare and explain. 6. Cook a piece of meat containing a large amount of connective tissue in sufficient water to cover until it begins to fall apart. Remove the meat and examine. Cool the broth on ice and examine. 7. Repeat 6 using a piece of meat containing a relatively small amount of connective tissue. Compare and explain. 8. Press about 10 c c of beef juice from scraped muscle fibres. Save the muscle fibres. Dilute the juice with an equal amount of water. Note reaction. Heat carefully, noting the temperature (a) at which white flakes begin to appear (b) when a heavy precipitate appears (c) when the red color disappears. Boil and filter. (d) Wash the precipitate and taste (e) Concentrate the filtrate and taste (f) Pan broil what remains after repeatedly extracting- the muscle fibres with water, and taste. 9. Insert the bulb of a thermometer in a 1% inch cube of lean meat and heat carefully over a gas flame. Cut into the meat at intervals to determine its color and note the temperature (a) when the color changes from red to pink and (b) when it becomes brown. Soup Stock %-H lb. soup meat (lean, fat and bone) 1 c. cold water 1 rounding- tb. vegetables cut fine (carrot, turnip, onion, celery) 2 cloves 4 pepper-corns bits of bay leaf, thyme, marjoram and parsley X t. salt Wipe the meat, cut in small pieces, put all but Vi of the lean meat in the cold water, in the top of the double boiler, brown the remaining Vz using a little marrow or fat to prevent sticking, add to the water, etc., let stand 15 minutes, heat slowly and cook 2 or 3 hours, add the vegetables and seasonings, cook Vo, hour, strain and cool in a small glass fruit jar. Beef Stock Soup with Vegetables Remove fat from stock, taste and add seasonings if necessary. Put in a sauce pan, add 1 t. of slightly beaten white of egg and egg shell, heat slowly to the boiling point, stir constantly, boil 1 minute, simmer 10, strain through double cheese cloth and serve hot with previously cooked diced vegetables as a garnish. Lemon Jelly % t. gelatine 1 tb. cold water zi c. boiling water 2 tb. sugar 1 tb. lemon juice Soak the gelatine in the cold water 10 minutes, add the boiling water, sugar and lemon juice. Strain and pour into molds dipped in cold water. Coffee Jelly % t. gelatine 1 tb. water V? tb. sugar 3 tb. coffee 2 tb. water Charlotte Russe (for 2) y* t. gelatine 2 t. cold water 2 t. hot thin cream or milk 2 t. sugar % c. heavy cream diluted with milk and whipped 4 drops vanilla lady fingers to line mold Snow Pudding (for 2) 1 t. gelatine (Knox)