Foods, their selection and preparation

The most common example of curdling is the behavior of milk in the preparation of cream-of-tomato soup. When acid is to be added to milk, the casein can be held in sus¬ pension by thickening the milk with starch before the acid-containing ingredient is added. In making cream-of-tomato soup either the tomato juice or the milk can be thickened before the two ingredients are combined. Some special ways of using milk are dis¬ cussed below. Beverages. Whole or skim milk is used as the basis of a number of hot and cold bever¬ ages. These afford variety to persons who require large quantities of milk daily. Chocolate and cocoa are probably the most popular milk beverages. They are good served either hot or ice cold. Both are easily and quickly made at home from whole or fluid skim milk, or from dried, evaporated, or condensed milk. (See page 346.) Cafe au lait is a mixture of hot milk and very strong coffee. Equal amounts may be used or the two may be served separately and the proportions adjusted to suit the taste. This beverage may be served sweetened or unsweetened, and with or without cream. Milkshakes and eggnogs are nutritious drinks. In a milk shake, the flavoring, sugar, and milk are shaken or beaten to combine them. Milkshakes should be cold and frothy. To make a smooth eggnog, 1 cup of milk should be beaten into an egg, a whole egg, or two yolks, combined with 1 to 2 tea¬ spoons sugar, flavoring added, and the mix¬ ture chilled before serving. Buttermilk lemonade is a refreshing and nutritious drink made of buttermilk, lemon juice, and sugar. It is made in the same way [123] are as ordinary lemonade, except that more sugar and lemon juice are needed to flavor it prop¬ erly. Buttermilk lemonade should be served very cold. Cream Soups. Cream soups are an excel¬ lent means of using milk, and skim milk can be used just as acceptably as whole milk. The fat lacking in the skim milk can be made good by the addition of butter, margarine, or some other fat with desirable flavor. The vegetables often used in making milk soups are corn, asparagus, cabbage, cauli¬ flower, peas, potatoes, turnips, beans, toma¬ toes, celery, and spinach, either alone or in pleasing combinations of two or three kinds. Peanut butter, salmon (or other fish), or grated cheese may be used as the main flavor¬ ing material instead of vegetables. For proportions and methods of preparation, see page 64. The preparation of cream-of-tomato soup offers a special problem. The tomatoes should be cooked with desired seasonings until thoroughly softened. To each cup of toma¬ toes use one or two cloves, half a bay leaf, a small piece of onion, a little celery, and pars¬ ley. The mixture should then be pureed, rubbed through a strainer, as much of the tomato pulp being pressed through as pos¬ sible. The proportion of tomatoes to milk depends upon the concentration of the toma¬ toes and the flavor desired. Equal parts of tomatoes and milk are a good combination. One tablespoon fat and 1 tablespoon flour are required for each cup of total liquid (to¬ mato juice and milk). The fat should be melted and the flour stirred into it until they are thoroughly combined. Pour the hot milk over the fat-flour mixture, stirring con¬ stantly, and bring to a hard boil. Add the tomato pulp and juice and heat to serving temperature, not to a boil.