Food and health

Courtesy of Dept. of Foods and Cookery, Teachers College, Fig. 105. — A gelatin mold is an attractive dessert. these materials. We have not room for many in this little book, but there are a few to try at home and, perhaps, at school. Fruit desserts. In the lessons on fruit you have learned something about its use for dessert : fruit stewed, fruit scalloped, and fruit with a baking-powder crust. Here is another kind of fruit dessert for a hot day : Fruit sponge, with cornstarch. What and how much. Fruit juice Water I cup I cup or Lemon juice I or 2 lemons Water 2 cups Sugar 2 or 3 tablespoonfuls Cornstarch 3 tablespoonfuls Eggs 2 or 3 How to make. Cook the cornstarch and the water in a stewpan until the mixture is clear. Add the sugar and the fruit juice, and remove from the fire to cool. Beat the whites of the eggs very stiff. When the cooked mixture has cooled off slightly, fold in the beaten whites very lightly. Pour this mixture into small cups, one for each person, or into a larger dish. The cups or dish should have cold water standing in them, while the pudding is making. Set the sponge away to become cold ; on the ice if possible. Use the yolks for custard to serve with the sponge, page 245, or use them in cake or mufiins. Lemon jelly. What and how much. Shredded gelatin } box or Granulated gelatin 2 tablespoonfuls Lemon juice \ cup Cold water ^ cup Boiling water 2J cups Sugar I cup How to make. Soak the gelatin in cold water for 20 minutes. Add the boiling water and sugar, and stir until it dissolves. Add the lemon juice and strain into a mold and set away to harden. When it is stiff, loosen from the sides of the mold (a cloth wrung out of hot water may be needed). Turn upon a plate and serve with whipped cream or soft custard. Remarks. "" When a less acid fruit juice is used, take more juice and less water. The jelly can be made spongy by beating in the white of eggs. When the jelly is firm, beat it and fold in the whites. MUk desserts. On the farm where milk is good and plentiful we cannot use too much of it. If we tire of drinking it, then we may use it with other materials, and still have all the food value of the milk. We learned about renneted milk in Lesson 4. Milk can be made into a molded pudding, stiffened with cornstarch, arrowroot, farina, sago, rice, gelatin, bread crumbs, sea moss. Flavors for milk desserts. One may use vanilla, almond, and lemon essence ; grated lemon rind or orange rind ; stick cinnamon, or ground cinnamon, nutmeg ; cocoa, or chocolate, or coffee ; caramel made from browned sugar ; and even a little fruit juice, if it is not too acid (the juice of a sweet orange with the rind is delicious in a milk pudding) ; raisins, figs, and dates. Cornstarch pudding. What and how much. Milk , 2 cups Cornstarch 4 tablespoonfuls . Sugar 3 to 4 tablespoonfuls Salt \ teaspoonful ' Chocolate or powdered i ounce cocoa (if desired) Vanilla \ teaspoonful How to make. You have seen your mother make laundry starch, have you not? Perhaps you have done it yourself. The cornstarch must be mixed with a little of the milk cold and then stirred into the hot milk to cook half an hour. When will you add the sugar and salt, and the chocolate if you use Courtesy 0/ Dept. of Foods and Cookery, Teachers College, ColumMa UniversUy. Fig. 106. — A cornstarch mold served with fruit. it ? Remember that if you put the vanilla in at first you will smell it as the pudding cooks. If it passes off as a fragrance, you will not have it as a flavor. When will you add it ? Creamy rice pudding. What and how much. Rice (washed) icup Sugar J cup Salt \ teaspoonful Milk 4 cups Cinnamon ^ teaspoonful Grating of nutmeg Seeded raisins