Cookery 1 experiments and recipes

1 tb. cold water % c. boiling: water 3 tb. lemon juice % c. sugar 1 white of egg- Combine the first five ingredients as for lemon jelly. When cooled to the consistency of a thick syrup, beat slowly into the stiffly beaten white of egg, mould and chill. Spanish Cream H t. gelatine V? c. milk V2. yolk of egg 1 tb. sugar speck salt 3 or 4 drops vanilla % white of egg Clam or Oyster Broth }6 c. clams or oysters % c. water Wash and remove bits of shell, chop or cut in pieces, put in sauce pan with cold water. Bring slowly to the boiling point, but do not boil. Strain through cheese cloth. Salt to taste and serve very hot. Oyster Stew X c. oysters % t. flour or Yi c milk Vz tb. pounded cracker crumbs 1 t. butter salt and pepper Wash the oysters in cold water taking: care to remove all bits of shell. Thicken the scalded milk with flour or cracker crumbs, if liked, put in the oysters and cook until they are plump and the edges curl. Add the butter and seasonings. If oyster liquor is to be used, heat, strain and add. Scalloped Oysters % c. oysters — small or cut in pieces V8 t. salt pepper 1 tb. butter K c. crumbs 1 tb. oyster juice or milk Mayonnaise Dressing % yolk of egg % t. salt % t. mustard Cayenne % c. olive oil 1 t. vinegar or lemon juice LEGUMES Experiment Heat split peas in the water in which they have soaked 24 hours or more. Gather the white froth which rises and test that and some of the water with dilute nitric acid. Treat some egg white or milk in the same way for comparison. Baked Beans Soak pea beans over night or longer in plenty of cold water, rinse with cold water, parboil, changing the water once or twice, until the skins of the beans are very tender. Fill a bean pot one-third full of the beans, put in a one inch cube of salt pork, finish filling with beans, add % t. salt, yk t. mustard, 1 t. sugar or 1 t. molasses and enough water to cover the beans. Bake in a slow oven until tender adding more water if necessary. The cover may be removed during the last part of the time to brown the beans. Lentil Puree Soak lentils over night, rinse and simmer until tender in as small an amount of water as possible. Mash through a puree strainer, season with salt and pepper and moisten with milk, cream or melted butter. If too moist cook carefully over a low flame. The puree should be of the consistency of mashed potato or squash. BATTERS AND DOUGHS Experiments with Flour, Etc. 1. Examine bread, pastry, graham and whole-wheat flour. Sift and compare the residues as to color, texture, cohesion and composition. 2. Make a very stiff dough with % c. of flour and let stand 30 minutes. Pinch and knead for a few minutes in % c. of water. Test this water for sugar, starch and albumin. Continue pinching and kneading the mass until the wash water gives no test for starch. Examine, form into a ball and bake. 3. Mix % c. of bread flour to a smooth paste with % c. of water. Repeat using pastry, graham, and whole-wheat flours with enough water in each case to form pastes of the same consistency as that made from bread flour. Note the amount of water required. Compare the flours as to thickening qualities. 4. Test the following for C02, first dry if possible, then in solution. Note the effect of heating. (a) Soda