Foods and home making

Some persons press apple sauce through a strainer. Unless you wish to tint apple sauce by cooking unpared red apples, straining seems unneces- sary, for usually apples, after cooking, may be broken into pieces by stirring. V driations: Additional Flavoring. — If the apples are somewhat insipid in flavor, cook with them: 1 inch stick cinnamon, or \ teaspoon grated nutmeg, or 2 whole cloves, or peel and pulp £ orange, cut into bits Or, after cooking, add : 1 teaspoon lemon juice Cooking Fresh Fruits 23 Other Fruit Sauces. — Peaches and pears may be made into sauce in the same way as apples. Usually for these fruits less sugar is required. ABC D E F G H Cleveland. Plain Dealer Figure 11. Half-Pint and Pint Measuring Cups; Quart Measure; Nest of Measuring Cups ; Sets of Measuring Spoons. Half-pint measuring cups a and b are marked for ■£, A, §, and f of a cupful. Quart measure c and pint measuring cup d are divided into fourths and thirds. The cups e, /, g, h hold 1 , and \ of a cupful respectively. In the three latter, part of a cupful can be measured more efficiently than in a graduated measuring cup. The larger set of measuring spoons consists of tablespoon, teaspoon, half teaspoon, and fourth teaspoon. The three latter comprise the smaller set ; it contains no tablespoon. When using any one of these measuring devices — either cup or spoon — fill the utensils, then level the material with a knife. All measurements given in this book are level. What is the difference between gentle and vigorous boiling? If apples or other fruit are to be cooked so as to prevent break- ing, they must be cooked gently. To understand how fruit should be cooked so as to preserve its shape, do the following. 24 Breakfast Experiment l:1 To show the difference between gentle and vigorous boiling. (a) Fill a beaker half full of water. Wipe the outside of the beaker and place it over a flame. (In order to avoid breaking the beaker, turn the flame low enough so that it does not touch the glass above the level of the water.) Heat the contents of the beaker until the surface of the water is bubbling vigorously. When the surface of the water begins to show a few bubbles, we say the water is boiling. When the bubbling is rapid and continuous, we say the water is boiling vigor- ously. Insert a chemical thermometer in the water, holding it so that the bulb of the thermometer does not touch the glass bottom of the beaker. What temperature is indicated on the thermometer? ( b ) Reduce the flame until fewer bubbles appear on the surface. When this occurs, we say the water is boiling gently. While the water is boiling gently, again insert the thermometer in the water. How does the temperature of gently boiling water compare with that of vigorously boiling water? How are fruits cooked so as to retain their shape ? Whole apples cooked so as to retain their shape are called apple compote. (See Figure 12.) The fruit for this dish must be cooked carefully. Let us prepare it : 1 Note to the Pupil: Whether you do an experiment or your teacher does it for you, you should learn something from the experiment. Notice that the subject of Experiment i (and of all other experiments in this book) is expressed to show that something is to be accomplished. You have not learned what you should from an experiment until the aim of the experiment has been carried out.