Food study

6. Is it fairer to sell potatoes by weight or measure? Would a bushel of very large potatoes or of very small potatoes give the purchaser most for his money ? 7. How should potatoes be kept to prevent sprouting? What harm does the sprout do the potato ? 8. Are old or new potatoes considered more digestible? Why? 9. If you are going to use the potato mashed, what is the advantage of cutting the potato into slices before cooking? What is the disadvantage ? 10. Why should potatoes be pared as thinly as possible without too great waste of time? Where do the mineral salts in potatoes lie? 11. If the potatoes you wish to boil together are not all one size, what will you do ? 12. Compare the temperature you obtained for boiling water with the temperatures to be obtained at sea level, and on high mountains. Explain the variations. BOILED EGGS STUFFED EGGS A. Class Experiments. EGGS. 1. Weigh out a pound of eggs. How many averagesized eggs in a pound? Repeat with small eggs. With large eggs. Would it be fairer to sell eggs by the pound instead of by the dozen? 2. Boil an egg in a strong solution of cochineal for half an hour. Break open and examine. What property of the shell is shown? What problem does this present in the care of eggs? 3. Tests for freshness. a. Place eggs in a ten per cent salt solution. What is the relation of the freshness of an egg to its specific gravity ? b. Roll up a large sheet of paper into a cylinder. Place an egg in one end and look through the other end. Hold in front of a strong light. What may a dark appearance indicate? c. Note the feeling of the shell, rough or smooth. d. Shake various eggs. Are all these tests reliable with cold storage eggs? B. Class Experiment. COOKING TEMPERATURE OF WHITE OF EGG. 1. Put a little white of an egg into a test tube and immerse the test tube in cool water above the level of the egg inside. Hold a thermometer in the egg white, and heat the water gradually, watching the egg carefully. As soon as it becomes opaque remove the tube from the water and note the temperature. Try some of the egg, and notice how tender it is. Replace the test tube with the rest of the egg white and heat as long as the temperature rises. Remove and compare with the first. 2. Cook an egg in boiling water for three minutes. Cook another by keeping it five minutes in water just below the boiling point (about 175° F.). Break and compare consistency. 3. Boil an egg for twenty minutes. Compare with an egg kept in water just below the boiling point for forty-five minutes. C. Class Experiment. BOILING EGGS. 1. Place three eggs in three pints of boiling water. Cover closely to retain heat, but remove from flame- Remove : a. one egg in five minutes, b. one egg in seven minutes, c. one egg in ten minutes. 2. Give directions for cooking correctly : a. a soft-cooked egg, b. a medium-cooked egg, c. a hard-cooked egg. D. PREPARE STUFFED EGGS. Cut a hard-cooked egg in halves ; carefully remove the yolk. Season the yolk by mashing and mixing with it | tsp. vinegar A pinch of salt 1 ssp. mustard A few grains of paprika