6. If fruit cooked on the surface burner is not covered with water,
what cooks the portion of fruit extending above the water?
30
Breakfast
7. At what temperature should apples bake?
8. In baking apples, how much water should be used for each apple?
9. How much sugar should be used for each baked apple?
10. What is the temperature of boiling water?
HOME WORK
1. Prepare cooked fruit for at least three meals during the week.
2. Take a written statement signed by one of your parents to your
teacher. If you wish to get credit for your work, write a statement like
the one which follows or prepare one that your teacher may direct you
to write :
My daughter . . .
during the week of
(fill in your name)
(date)
.prepared the following fruits
(name of dishes)
Signed,
(signature ot parent)
CHAPTER IV
THE TREASURES FOUND IN FRUIT
Can you answer these questions ? If not, look for the answers
as you study this chapter.
1. What makes many fruits taste sweet?
2. How does orange juice differ from plain water?
3. If a teaspoon of sugar is stirred in a glass of water, what happens to
the' sugar ?
4. What makes lemons taste sour?
5. From where are minerals obtained?
6. What is mineral matter?
7. What material largely composes the skins of fruits?
8. Why is orange juice fed to babies?
Why should we eat fruits? Pearls are found in the ocean.
Diamonds are found in the earth. Treasures are found also in
fruits. The treasures found in fruits are more valuable to man
than the gems of the land and sea. Fruits help to give color to
the blood, strength to bones, and pearliness to the teeth because
of the treasures contained in them. There are materials in fruits
which help make us feel good and keep the body in good trim.
These foods which taste so good are packed full of treasures.
Fruit may be served at breakfast, at luncheon, or at dinner.
It is one of the foods which may be eaten with benefit more
than once a day. Let us see what treasures fruit contains that
make it such an important and necessary food.
Why do many fruits have a sweet taste? We think of
oranges and watermelon as juicy fruits. This means that these
fruits contain much water. Any food from which we can easily
press moisture contains much water.
3t
32
Breakfast
If we taste the juice extracted from oranges, apples, or other
fruits, we find that the juice is far different from ordinary water
in taste. Most fruit juices are very pleasing to the taste.
There must, then, be some substances mixed with the water of
fruit juices to make them taste so good. Let us perform an
experiment in order to learn about the materials which are
mixed with the water of fruit juices.
Experiment 2: To show how water dissolves solid sugar.
(a) Fill a tumbler or glass measuring cup £ full of water. To the
water add i teaspoon of sugar. Sugar, as you have of course observed,
is a solid substance, while water is a liquid substance. (See Figure 14.)
Stir the contents of the tumbler or cup. Can you still see the solid
sugar ?
( b ) Taste the contents of
the tumbler or cup. Describe
the taste.
(c) Compare the appear-
ance of the contents of the
tumbler or cup with that of
plain water.
(d) Set the tumbler or cup
aside for at least five minutes.
Does the solid sugar settle to
the bottom of the tumbler?
Page 20
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.
6. If fruit cooked on the surface burner is not covered with water,
what cooks the portion of fruit extending above the water?
30
Breakfast
7. At what temperature should apples bake?
8. In baking apples, how much water should be used for each apple?
9. How much sugar should be used for each baked apple?
10. What is the temperature of boiling water?
HOME WORK
1. Prepare cooked fruit for at least three meals during the week.
2. Take a written statement signed by one of your parents to your
teacher. If you wish to get credit for your work, write a statement like
the one which follows or prepare one that your teacher may direct you
to write :
My daughter . . .
during the week of
(fill in your name)
(date)
.prepared the following fruits
(name of dishes)
Signed,
(signature ot parent)
CHAPTER IV
THE TREASURES FOUND IN FRUIT
Can you answer these questions ? If not, look for the answers
as you study this chapter.
1. What makes many fruits taste sweet?
2. How does orange juice differ from plain water?
3. If a teaspoon of sugar is stirred in a glass of water, what happens to
the' sugar ?
4. What makes lemons taste sour?
5. From where are minerals obtained?
6. What is mineral matter?
7. What material largely composes the skins of fruits?
8. Why is orange juice fed to babies?
Why should we eat fruits? Pearls are found in the ocean.
Diamonds are found in the earth. Treasures are found also in
fruits. The treasures found in fruits are more valuable to man
than the gems of the land and sea. Fruits help to give color to
the blood, strength to bones, and pearliness to the teeth because
of the treasures contained in them. There are materials in fruits
which help make us feel good and keep the body in good trim.
These foods which taste so good are packed full of treasures.
Fruit may be served at breakfast, at luncheon, or at dinner.
It is one of the foods which may be eaten with benefit more
than once a day. Let us see what treasures fruit contains that
make it such an important and necessary food.
Why do many fruits have a sweet taste? We think of
oranges and watermelon as juicy fruits. This means that these
fruits contain much water. Any food from which we can easily
press moisture contains much water.
3t
32
Breakfast
If we taste the juice extracted from oranges, apples, or other
fruits, we find that the juice is far different from ordinary water
in taste. Most fruit juices are very pleasing to the taste.
There must, then, be some substances mixed with the water of
fruit juices to make them taste so good. Let us perform an
experiment in order to learn about the materials which are
mixed with the water of fruit juices.
Experiment 2: To show how water dissolves solid sugar.
(a) Fill a tumbler or glass measuring cup £ full of water. To the
water add i teaspoon of sugar. Sugar, as you have of course observed,
is a solid substance, while water is a liquid substance. (See Figure 14.)
Stir the contents of the tumbler or cup. Can you still see the solid
sugar ?
( b ) Taste the contents of
the tumbler or cup. Describe
the taste.
(c) Compare the appear-
ance of the contents of the
tumbler or cup with that of
plain water.
(d) Set the tumbler or cup
aside for at least five minutes.
Does the solid sugar settle to
the bottom of the tumbler?