Food study

possible to obtain this result when it is unexpected and undesired. When a lemon filling for a pie or a boiled dressing that is made with flour are cooked too long or with too much acid, they may grow thinner instead of thicker as the cooking continues. So, also, if creamed oysters are kept hot too long a thick white sauce may become very thin. U. S. Dept. of Agriculture. Exp. Station Bulletin No. 202. "The Digestibility of Different Kinds of Starches ... as Affected by Cooking." 1. Where does a plant obtain the necessary elements to make starch ? How does it take in water ? How does it get carbon ? 2. What purpose has the plant in manufacturing starch, and in what parts of plants would you expect to find the largest stores of it ? 3. How is rice grown, and where do we obtain our largest supply? 4. What is the composition of rice? Why is it not used as an exclusive diet ? 5. What is the difference in price of different grades of rice, and to what is this due ? 7. Why not bake rice as we do potatoes ? RICE AND INDIAN PUDDINGS COST OF BREAKFAST FOODS A. PREPARE RICE PUDDING. £ c, steamed rice 1 tbsp. sugar \ c. milk \ tsp. salt \ egg 2 tbsp. raisins Scald the milk before using it. Beat the egg with salt, add sugar, and pour the scalded milk over the mixture. Put into a buttered baking dish with rice and raisins. The raisins may be omitted and a little grated rind of a lemon used ; or cinnamon, ginger, or nutmeg. Molasses or maple syrup may be substituted for the sugar. Or : PREPARE INDIAN PUDDING. Use one tablespoon of Indian meal to one cup of milk and other ingredients in proportion. 5 c. scalded milk \ c. molasses J c. Indian meal 1 tsp. salt 1 tsp. ginger Pour the hot milk over the meal, and cook twenty minutes in a double boiler. Add the other ingredients, and bake very slowly in a buttered dish. B. CRISPED CEREALS. Examine and taste a " ready-to-eat " cereal as it is purchased. Place a little of it in a pan and put it for a moment in an oven ; compare with the portion not heated. C. COST OF BREAKFAST FOODS. Take packages of well-known cereals. Determine how much of each must be used for one serving, then how many CELLULOSE servings each package will give. Calculate the cost of a serving of each, and fill in the following table. NAME OF CEREAL COST OP PACKAGE AMOUNT OF ONE SERVING SERVINGS IN A PACKAGE COST PER SERVING COST PER OUNCE CELLULOSE Cellulose is the fiber which makes up part of the framework of vegetable foods. It has the same chemical composition as starch, but is much less soluble, and human food contains only a small percentage of it. It is a form of carbohydrate which is of less importance to mankind than to animals. While animals have ferments in the digestive tract which are capable of digesting cellulose, none with this power are secreted by man. Nevertheless, the scientists find that man digests some cellulose. This is one of the beneficial acts of bacteria present in the intestines. These bacteria are capable of acting on tender cellulose and changing it, perhaps into sugars and organic acids, in which forms it can be absorbed and burned as fuel to furnish the body with heat and muscular energy.