Experimental cookery

5. Drain the juice ofiE the fruit and thicken with cornstarch. Use 1 table- spoon of cornstarch for every cup of juice from very sour fruit with thin juice; but use a smaller proportion of cornstarch for fruit juice that is not very tart. Boil the juice and cornstarch. Remove from the fire and add the fruit. Add to the rolled dough while the fruit is still warm. Bake. Is the baking time of the pie shortened when the fruit Is added to the dough while warm? 6. Sprinkle the top of the lower crust with flour. Add fruit. 7. Mix the cornstarch or flour with the sugar. Add to the fruit. Use the same proportion of cornstarch as given under 5. 8. Repeat 1, but bake the pie at a much lower temperature than that used for the other pies. If desired, the series may be repeated using fresh fruit. Keep portions of each pie until the next day to compare the amount of soaking on standing. The addition of a small amount of butter and salt to the fruit in each pie will improve the flavor. Appearance Sogginess of crust At first On standing Flavor Results and conclusions. INDEX Absorption at interfaces, 14 Acid, cooking of meat, 223 Acidity, juices for jelly, 162 Acids, acetic, 107 in jelly, 161 citric, 107, 108, 109, 162, 166 coagulation of proteins, 18 combination with, gelatin, 179, 181 metals of utensils, 110 proteins, 12 vegetables, 107-108 curdling of milk, 12, 304 dispersion by, 5 fruit, 108-109 fruit juice, 161 jelly, effect of, 160-163 malic, 107, 108, 109, 169 oxalic, 107, 108, 109, 169 plant, 106-110 non-volatile, 107 volatile, 107 starch and, 411 tartaric, 107-109, 156, 161, 162, 169, 185 vegetable, 107 Acrolein, 547 Adhesion, 18 Adipose tissue, 200 Adsorption, 16 Albumin, egg, 330, 333, 334 milk, 298 Alkalies, adding to milk, 307-308 combination with, gelatin, 181, 184 proteins, 11 vegetables, 112, 116, 129 dispersion by, 5 jelly, effect of, 156 proteins, coagulation, 18 Amino acids, and dextrose, 309 Ammonia, baking, 448 Amorphous sugar, 39, 54 Amphoteric colloids, 11 L64, Angel cake, see Cake, angel Anthocyanins, 116-121 and metals, 120 reactions of, 116 Apples, cooking of, 132 Aromatic compounds, 129 Bacon, 212, 229, 264 Bacteria, cheese, 312 meat, 213, 217 milk, 304 pickles, 130-131 Baking powder, 450-456, 460 brown spots from, 455 cakes, 481, 504-506, 515 optimum amount, 504-506 temperature for baking, 474 carbon dioxide from, 450 lost from batters, 453 fineness of division, 455 ideal, 450 muffins, 470-471 phosphate, 451 reactions, 451 sulfate-phosphate, 452 reactions, 452 tartrate, 451 reactions, 451 temperature for reaction, 452 types of, 450-456 weight, 1 t., 505 Batters and doughs, electrolytes in, 457 experiments for, 519-541 ingredients of, 459-461 mechanical treatment, 457 methods of mixing, 457 mixing, effect on flavor, 459 effect on texture, 456 optimum amount, 458 structure of, 456-460 affected by, electrolytes, 457 extent of, 459 mechanical treatment, 457 method of mixing, 458 585 586 INDEX Batters and doughs — {Continued) structure of — {Continued) affected by — {Continued) proportion ingredients, 457 temperature of, 458 temperature ingredients, 458 Beans, dried, 135-141 Lima, 141 mineral content of water, 136, 141 navy, 136-140 pectic substances of, 138 pinto, 141 soda and, 139, 141 soy, 141 Beaten biscuits, 472 Beef, classes, 194