Action of Boiling Water on Starch. Place 2^ tsp. boiling water in a test tube. Add I tsp. dry starch, without stirring. Examine the lumps and explain why it did not dissolve. Again, put 1 tbsp. in boiling- water. Note color. Let stand a short time and ex- amine what settles. Are the results the same? Action of Heat on cold-water mixture. To J tsp. cornstarch, add 2 tsp. cold water. Mix thoroughly and keep stirring until heat is applied. Use ther- mometer to find the temperature when the mixture is thick. Where are the starch granules? Thin this mixture with water. Action of Cold Water on Vegetables. Wash and pare a potato, slice it thin, and let the slices soak in cold water for one-half hour. Look at the water. Drain off the water and apply heat to what was left in the dish. This will thicken; why? For Boiling Vegetables. Wash and pare two or three potatoes. Put them in boiling water, salted (1 tsp. salt to 1 qt. water✪ Boiled Potatoes). Continue to boil the water until potatoes are soft. Take one or two pota- toes from the water and keep in a warm place, not covered. Cook the last potato longer. Now compare the first cooked with the second. Order of Lesson 1. Discuss starch. 2. Value as food. 3. Experiments. 4. Discuss recipe. 5. Cook and serve. 6. Wash dishes. 7. Review discussion. EGGS 27 EGGS Lesson VI Eggs contain nearly all the important food elements in the right proportion to make them an almost perfect food. Albumen is nitrogenous and is the white of the egg in its purest form. Albumen has different names in different foods: myosin in meat; casein in milk; gluten in wheat. These are examples of real albu- men. As the albumen in eggs contains so much nutritive value, in a condensed form, eggs must be eaten with foods that contain a large amount of starch — potatoes, rice and breadstuffs. Eggs may often be used in place of meat. Eight or nine eggs are equal in value to a pound of meat. The eggs that are used for food are those of the hen, goose, turkey and duck. The food of the hen often affects the flavor of the eggs. Eggs have other uses than as food. They are used in dressing leather, photography, for medicinal purposes, and in the arts — printing, dyeing, etc. Freshness of Eggs. Eggs are perfectly fresh for twenty-four hours only; after that there is an evaporation of the water, when the air gets in and deterioration follows. They are probably at their best when 12 hours old. Testing Fresh Eggs. 1. Hold eggs to the light, if the center looks clear they are fresh. 28 DOMESTIC SCIENCE Held in front of a lamp in a dark room is called " candling." 2. They are fresh, if they sink in a ten per cent solution of salt water. 3. Fresh eggs have rough shells. 4. Contents of eggs should almost completely fill the shell — white should be jelly-like and not watery. The principle of preserving eggs is to fill the pores of the shell and keep out the air. Cold storage or low temperature will preserve eggs. Exclusion of air by coating or putting them in some solution, or packing in oats, salt or bran. The best method of preserving eggs known at present according to the United States Bulletin is the use of a solution of water glass or soluble glass. Water glass is sold by the druggists in two forms; a syrup-liquid and a powder, for about ten cents a pound. A solution may be made by using one part of the syrup water glass in ten parts of water. Use pure water, that has been boiled and cooled before mixing with the water glass. Pour this solution over the eggs that are carefully packed. The bowl, keg or barrel must be very clean. Then place the eggs in a cool place. When using this solution do not wash the eggs, but pack the clean ones. One experiment station says that " one gallon of water glass will make a solution for fifty dozen eggs, if they are properly packed."

AI-modernized reading of the original text

Action of Boiling Water on Starch. Place 2^ tsp. boiling water in a test tube. Add I tsp. dry starch, without stirring. Examine the lumps and explain why it did not dissolve. Again, put 1 tbsp. in boilingwater. Note color. Let stand a short time and examine what settles. Are the results the same? Action of Heat on cold-water mixture. To J tsp. cornstarch, add 2 tsp. cold water. Mix thoroughly and keep stirring until heat is applied. Use thermometer to find the temperature when the mixture is thick. Where are the starch granules? Thin this mixture with water. Action of Cold Water on Vegetables. Wash and pare a potato, slice it thin, and let the slices soak in cold water for one-half hour. Look at the water. Drain off the water and apply heat to what was left in the dish. This will thicken; why? For Boiling Vegetables. Wash and pare two or three potatoes. Put them in boiling water, salted (1 tsp. salt to 1 qt. water). Continue to boil the water until potatoes are soft. Take one or two potatoes from the water and keep in a warm place, not covered. Cook the last potato longer. Now compare the first cooked with the second. Order of Lesson 1. Discuss starch. 2. Value as food. 3. Experiments. 4. Discuss recipe. 5. Cook and serve. 6. Wash dishes. 7. Review discussion. Lesson VI Eggs contain nearly all the important food elements in the right proportion to make them an almost perfect food. Albumen is nitrogenous and is the white of the egg in its purest form. Albumen has different names in different foods: myosin in meat; casein in milk; gluten in wheat. These are examples of real albumen. As the albumen in eggs contains so much nutritive value, in a condensed form, eggs must be eaten with foods that contain a large amount of starch — potatoes, rice and breadstuffs. Eggs may often be used in place of meat. Eight or nine eggs are equal in value to a pound of meat. The eggs that are used for food are those of the hen, goose, turkey and duck. The food of the hen often affects the flavor of the eggs. Eggs have other uses than as food. They are used in dressing leather, photography, for medicinal purposes, and in the arts — printing, dyeing, etc. Freshness of Eggs. Eggs are perfectly fresh for twenty-four hours only; after that there is an evaporation of the water, when the air gets in and deterioration follows. They are probably at their best when 12 hours old. Testing Fresh Eggs. 1. Hold eggs to the light, if the center looks clear they are fresh. Held in front of a lamp in a dark room is called " candling." 2. They are fresh, if they sink in a ten per cent solution of salt water. 3. Fresh eggs have rough shells. 4. Contents of eggs should almost completely fill the shell — white should be jelly-like and not watery. The principle of preserving eggs is to fill the pores of the shell and keep out the air. Cold storage or low temperature will preserve eggs. Exclusion of air by coating or putting them in some solution, or packing in oats, salt or bran. The best method of preserving eggs known at present according to the United States Bulletin is the use of a solution of water glass or soluble glass. Water glass is sold by the druggists in two forms; a syrup-liquid and a powder, for about ten cents a pound. A solution may be made by using one part of the syrup water glass in ten parts of water. Use pure water, that has been boiled and cooled before mixing with the water glass. Pour this solution over the eggs that are carefully packed. The bowl, keg or barrel must be very clean. Then place the eggs in a cool place. When using this solution do not wash the eggs, but pack the clean ones. One experiment station says that " one gallon of water glass will make a solution for fifty dozen eggs, if they are properly packed."

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Boiled Potatoes

Domestic science (Clark, Cornell home economics)