Use oil or fat stained with Scarlet R. Continue beating the mixture for a
few seconds after all the fat or oil is added, even if at first it appears that
an emulsion will not form. Examine portions of different steps under the
microscope.
1. Use a deep, narrow bowl and a rotary egg beater. Add 25 grams of
melted butter gradually to 25 grams of egg white.
2. Add 25 grams of melted butter gradually to 25 grams of casein solution.
Make the casein solution by adding some powdered casein to water and stir
to dissolve as much as possible. After it settles use the clear liquid. The experi-
ment may be repeated using milk.
3. Repeat 52,1, but use oil instead of butter.
4. Repeat 52,1, but use lard, Crisco, or Snowdrift instead of butter.
5. Repeat 52,2, but use oil instead of butter.
6. Repeat 52,2, but use lard or Crisco instead of butter.
Experiment 54.
A. To determine the proportion of oil and liquid that separates most slowly
in French dressing.
Mustard ^4. teaspoon about 0.8 gram
Paprika l4 teaspoon 1 gram
Salt ]4. teaspoon 2 grams
Powdered sugar 1 teaspoon
Add the seasoning to the vinegar and mix. Use a rotary t^%, beater or a
mayonnaise mixer. A 100-cc. graduate is excellent to weigh the oil in. The
duplicate portions with lemon juice can be measured by filling to the same
height in the graduate. The oil is easily poured from the graduate. Add the
oil gradually to the vinegar and seasonings. A duplicate series may be made
and the ingredients shaken in a flask.
1. Use 15 grams of vinegar and 82 grams of oil.
2. Use 20 grams of vinegar and 77 grams of oil.
3. Use 25 grams of vinegar and 72 grams of oil.
\
292 EMULSIONS
4. Use 30 grams of vinegar and 67 grams of oil.
B. To determine the effect of substituting lemon juice for the vinegar.
Repeat 54A, substituting lemon juice for the vinegar.
C. To determine the effect of increasing the quantity of paprika.
Use the proportion of oil and vinegar found best under A. Different brands
of paprika may be used as they may vary in fineness. The seasonings may
all be put in a mortar and ground before using.
1. Use 1 teaspoon (2 grams) of paprika.
2. Use \y2 teaspoons (3 grams) of paprika.
3. Use 1 teaspoon (2 grams) of paprika and 1 teaspoon (about 1 gram)
of mustard.
CHAPTER IX
MILK AND CHEESE
In food preparation, milk is used in many ways and combined with many
kinds of foods. All the different types of cheese are made from it. Meat,
vegetables, and cereals may be cooked in it. It is used as a basis for many
sauces. Such sauces may be combined with eggs, with meats, or with
vegetables; it is used in puddings and in frozen desserts; it is used for
soups and for drinks like cocoa and coffee; it is combined with cereals;
it is used in combination with many foods, as in custards, in cakes, and
in quick breads.
Milk from different animals is used for food, but in this country unless
the source of the milk is mentioned it is understood to be cow's milk.
Composition of Milk
Page 236
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Use oil or fat stained with Scarlet R. Continue beating the mixture for a
few seconds after all the fat or oil is added, even if at first it appears that
an emulsion will not form. Examine portions of different steps under the
microscope.
1. Use a deep, narrow bowl and a rotary egg beater. Add 25 grams of
melted butter gradually to 25 grams of egg white.
2. Add 25 grams of melted butter gradually to 25 grams of casein solution.
Make the casein solution by adding some powdered casein to water and stir
to dissolve as much as possible. After it settles use the clear liquid. The experi-
ment may be repeated using milk.
3. Repeat 52,1, but use oil instead of butter.
4. Repeat 52,1, but use lard, Crisco, or Snowdrift instead of butter.
5. Repeat 52,2, but use oil instead of butter.
6. Repeat 52,2, but use lard or Crisco instead of butter.
Experiment 54.
A. To determine the proportion of oil and liquid that separates most slowly
in French dressing.
Mustard ^4. teaspoon about 0.8 gram
Paprika l4 teaspoon 1 gram
Salt ]4. teaspoon 2 grams
Powdered sugar 1 teaspoon
Add the seasoning to the vinegar and mix. Use a rotary t^%, beater or a
mayonnaise mixer. A 100-cc. graduate is excellent to weigh the oil in. The
duplicate portions with lemon juice can be measured by filling to the same
height in the graduate. The oil is easily poured from the graduate. Add the
oil gradually to the vinegar and seasonings. A duplicate series may be made
and the ingredients shaken in a flask.
1. Use 15 grams of vinegar and 82 grams of oil.
2. Use 20 grams of vinegar and 77 grams of oil.
3. Use 25 grams of vinegar and 72 grams of oil.
\
292 EMULSIONS
4. Use 30 grams of vinegar and 67 grams of oil.
B. To determine the effect of substituting lemon juice for the vinegar.
Repeat 54A, substituting lemon juice for the vinegar.
C. To determine the effect of increasing the quantity of paprika.
Use the proportion of oil and vinegar found best under A. Different brands
of paprika may be used as they may vary in fineness. The seasonings may
all be put in a mortar and ground before using.
1. Use 1 teaspoon (2 grams) of paprika.
2. Use \y2 teaspoons (3 grams) of paprika.
3. Use 1 teaspoon (2 grams) of paprika and 1 teaspoon (about 1 gram)
of mustard.
CHAPTER IX
MILK AND CHEESE
In food preparation, milk is used in many ways and combined with many
kinds of foods. All the different types of cheese are made from it. Meat,
vegetables, and cereals may be cooked in it. It is used as a basis for many
sauces. Such sauces may be combined with eggs, with meats, or with
vegetables; it is used in puddings and in frozen desserts; it is used for
soups and for drinks like cocoa and coffee; it is combined with cereals;
it is used in combination with many foods, as in custards, in cakes, and
in quick breads.
Milk from different animals is used for food, but in this country unless
the source of the milk is mentioned it is understood to be cow's milk.
Composition of Milk