Experimental cookery

THIf DOOKIX A PART OF THE LIDR.AR.Y OF = ^J From the collection of the 111 ^ m jTin L o PreTinger V i^ibrary p San Francisco, California 2006 Digitized by the Internet Archive in 2006 with funding from Microsoft Corporation http://www.archive.org/details/experimentalcookOOIowerich EXPERIMENTAL COOKERY BOOKS IN HOME ECONOMICS Household Equipment. Second Edition. By Louise Jenison Feet and Lenore E. Sater. A Functioning Program or Home Economics. By I vol Spafford. A Guide to Textiles. By Mary Evans and Ellen Beers McGowan. Adult Education in Homemaking. By L. Belle Pollard. The Consumer-Buyer and the Market. By Jessie V. Coles. Food Service in Institutions. By Bessie Brooks West and LeVelle Wood. Fundamentals of Textiles, A Workbook. By Eda A . Jacobsen and Helen E. McCullough. Food for Fifty. By Sina Faye Fowler and Bessie Brooks West. Fundamentals in Teaching Home Economics. By I vol Spafford. Home Furnishing. By Anna H. Rutt. Economics of Household Production. By Margaret G. Reid. Food Preparation. Second Edition. By Marion Deyoe Sweetman. Manual for Food Preparation Study. By Florence B. King. Experimental Cookery from the Chemical and Physical Standpoint. Second Edition. By Belle Lowe. Food Preparation Studies. Second Edition. By the late Alice M. Child and Kathryn Bete Niles. Food Preparation Recipes. By the late Alice M. Child and Kathry^i Bele Niles. EXPERIMENTAL COOKERY From the Chemical and Physical Standpoint BY BELLE LOWE Professor^ Foods and Nutrition Iowa State College WITH A LABORATORY OUTLINE SECOND EDITION NEW YORK JOHN WILEY & SONS, Inc. London: CHAPMAN & HALL, Limited Copyright, 1932, 1937 By Belle Lowe All Rights Reserved This book or any part thereof must not be reproduced in any form without the written permission of the publisher. Printed in the U. S, A. 3/41 'HE HADDON CRAFTSMEN, INC. CAMDEN, N. J. TO ELIZABETH MILLER KOCH with acknowledgment of help^ inspiration^ and encouragement CONTENTS CHAPTER PAGE I. The Relation of Cookery to Colloid Chemistry .... 1 II. Sugar Cookery 31 III. Freezing 83 IV. Fruits and Vegetables 103 V. Jelly 152 VI. Gelatin 178 VII. Meat 194 VIII. Emulsions 266 IX. Milk and Cheese 293 X. Egg Cookery 323 XL Flour and Bread 391 XII. Batters and Doughs 447 XIII. Fats and Oils 542 Index 585 INTRODUCTION The principal function of this volume is to present our newer knowl- edge of food preparation and cookery processes from a chemical and physi- cal basis, particularly that of colloid chemistry. In doing this, many results secured from experimental work along these lines at Iowa State College have been included. A condensed arrangement of the data on cookery, which are found in widely scattered sources, has been included also.