Sizes in common use: No. 10, 5, 2\, 2, 300, 1, 8Z.
Quality: Grades A, B, or C, or Grades 1, 2, or 3, or Fancy, Choice,
or Extra Standard, Substandard.
Canned fruits differ in thickness of sirup, size, and uniformity of
shape.
Canned vegetables differ in age or tenderness and uniformity of size
and shape of vegetable.
Both canned fruits and vegetables differ in proportion of solid and
liquid.
REVIEW QUESTIONS AND EXERCISES
Each of the following statements is completed in more than one way.
Only one way is correct. Read each statement carefully and choose the
correct word or phrase to complete it. Then copy the sentence including
only the correct conclusion.
1. Thin white sauce contains for each cup of milk (a) § tablespoon of
flour ( b ) 1 tablespoon of flour (c) i| tablespoons of flour ( d ) 2 table-
spoons of flour.
2. Smooth white sauce may be made by mixing the flour with ( a ) hot
milk (6) hot water (c) hot butter.
3. Tomatoes will curdle milk because the vegetable contains
(o) water ( b ) solids (c) mineral matter (d) vitamins (e) acids.
4. No. 2 can of peas contains about (a) 2 cups (b) 2^ cups (c) 3 cups.
5. Bread in the best condition for making croutons is (a) fresh
(b) stale (c) dry.
6. In making soup sticks, the slices of bread should be buttered
(a) before cutting the crusts from the bread (b) after cutting the crusts
Luncheon or Supper Soups — Canned Foods 247
from the bread (c) after cutting the crusts from the bread and cutting
into strips.
7. On the label of a can of fruit is given (a) the weight of the solid
contents of the can ( b ) the nutritive value of the contents (c) the
weight of the entire contents of the can.
8. Dried bread crumbs should be stored in a jar (a) covered with a
glass lid ( b ) covered with a metal lid (c) covered with a cloth ( d ) having
no cover.
9. In combining white sauce and tomatoes add the (a) sauce to the
tomato ( b ) tomato to the sauce.
10. Acids in liquid foods turn ( a ) blue litmus pink ( b ) pink litmus
blue.
HOME WORK
Cream soups are suitable not only at luncheon, but at supper.
Cream soups may form also a part of a plain dinner. You would no
doubt please your mother and the rest of the family by preparing a
cream soup for the evening meal.
Prepare a cream soup for at least two meals. Report making the
soups to your teacher.
In order that you may have a greater variety of cream soup recipes
to prepare at your home, the following are given :
CREAM OF SPINACH SOUP
This is a very nutritious and tasty soup. In the following chapter,
you will learn how valuable a food spinach is. It is well to know how
to make many different dishes using spinach.
§ pound fresh spinach If teaspoons salt
1 quart liquid — milk and £ teaspoon pepper
spinach water 3 to 4 tablespoons butter or bacon fat
4 tablespoons flour
Wash spinach carefully as directed on page 279. Put the clean spinach
in a saucepan. Add no water. Place over a flame. Stir with a fork or
spoon until the spinach becomes wilted. Then continue to cook, until
the leaves are tender, usually 15 to 20 minutes. Drain the moisture
from the leaves. Turn the spinach leaves into a chopping bowl (see
Figure 84) or on to a bread board and chop fine. Save the spinach water.
It contains nourishing substances.
Pour the spinach water into a quart measure. Add enough milk to
248
Luncheon or Supper
Page 129
Presented as published in 1928. 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.
Sizes in common use: No. 10, 5, 2\, 2, 300, 1, 8Z.
Quality: Grades A, B, or C, or Grades 1, 2, or 3, or Fancy, Choice,
or Extra Standard, Substandard.
Canned fruits differ in thickness of sirup, size, and uniformity of
shape.
Canned vegetables differ in age or tenderness and uniformity of size
and shape of vegetable.
Both canned fruits and vegetables differ in proportion of solid and
liquid.
REVIEW QUESTIONS AND EXERCISES
Each of the following statements is completed in more than one way.
Only one way is correct. Read each statement carefully and choose the
correct word or phrase to complete it. Then copy the sentence including
only the correct conclusion.
1. Thin white sauce contains for each cup of milk (a) § tablespoon of
flour ( b ) 1 tablespoon of flour (c) i| tablespoons of flour ( d ) 2 table-
spoons of flour.
2. Smooth white sauce may be made by mixing the flour with ( a ) hot
milk (6) hot water (c) hot butter.
3. Tomatoes will curdle milk because the vegetable contains
(o) water ( b ) solids (c) mineral matter (d) vitamins (e) acids.
4. No. 2 can of peas contains about (a) 2 cups (b) 2^ cups (c) 3 cups.
5. Bread in the best condition for making croutons is (a) fresh
(b) stale (c) dry.
6. In making soup sticks, the slices of bread should be buttered
(a) before cutting the crusts from the bread (b) after cutting the crusts
Luncheon or Supper Soups — Canned Foods 247
from the bread (c) after cutting the crusts from the bread and cutting
into strips.
7. On the label of a can of fruit is given (a) the weight of the solid
contents of the can ( b ) the nutritive value of the contents (c) the
weight of the entire contents of the can.
8. Dried bread crumbs should be stored in a jar (a) covered with a
glass lid ( b ) covered with a metal lid (c) covered with a cloth ( d ) having
no cover.
9. In combining white sauce and tomatoes add the (a) sauce to the
tomato ( b ) tomato to the sauce.
10. Acids in liquid foods turn ( a ) blue litmus pink ( b ) pink litmus
blue.
HOME WORK
Cream soups are suitable not only at luncheon, but at supper.
Cream soups may form also a part of a plain dinner. You would no
doubt please your mother and the rest of the family by preparing a
cream soup for the evening meal.
Prepare a cream soup for at least two meals. Report making the
soups to your teacher.
In order that you may have a greater variety of cream soup recipes
to prepare at your home, the following are given :
CREAM OF SPINACH SOUP
This is a very nutritious and tasty soup. In the following chapter,
you will learn how valuable a food spinach is. It is well to know how
to make many different dishes using spinach.
§ pound fresh spinach If teaspoons salt
1 quart liquid — milk and £ teaspoon pepper
spinach water 3 to 4 tablespoons butter or bacon fat
4 tablespoons flour
Wash spinach carefully as directed on page 279. Put the clean spinach
in a saucepan. Add no water. Place over a flame. Stir with a fork or
spoon until the spinach becomes wilted. Then continue to cook, until
the leaves are tender, usually 15 to 20 minutes. Drain the moisture
from the leaves. Turn the spinach leaves into a chopping bowl (see
Figure 84) or on to a bread board and chop fine. Save the spinach water.
It contains nourishing substances.
Pour the spinach water into a quart measure. Add enough milk to
248
Luncheon or Supper