Food study

This spice is made from the covering which surrounds the nutmeg seed. The product is ground from the seeds of various species of the mustard plant. The hulls may or may not be removed. Unground white mustard seeds are fre- quently used in pickling. French mus- tard is prepared by mixing ground mus- tard with vinegar and other flavoring materials, such as garlic and spices. Nutmegs are the dried seeds of a tree which resembles the orange. The tree is native to the Malayan Archipelago. This is prepared by grinding the ripe fruit of the capsicum, carefully excluding seeds and stem. This gives a product which is far less peppery than Cayenne. The fruit of the pepper plant, a climbing perennial shrub, grown in the East and West Indies. The unripe peppercorns make black pepper. The ripe pepper, with the husk removed, is ground into white pepper. Table salt is composed largely of sodium chloride, usually with other mineral matter, such as calcium sulphate. Traces of calcium and magnesium chloride may also be present. In the United States, nine-tenths of all the salt produced comes from New York, Ohio, Michigan, and Kansas. Salt is obtained by mining rock salt, from salt wells, or by the evapora- EXTRACTS 89 tion of salt water from the ocean or from salt lakes. Salt produced in the third way must be refined by re-dissolving in water and then re-crystallizing. VINEGAR. In the United States, vinegar means the product resulting from the fermentation of apple juice. This is sometimes called apple or cider vinegar, but various vine- gars made from other materials may also be sold under their appropriate names; as wine vinegar, malt vinegar, and grain or spirit vinegar. EXTRACTS Extracts are solutions in alcohol of the volatile oils and other substances which give the characteristic flavors to various plants. Extracts of many varieties are on the market, but vanilla, lemon, orange, and almond are, per- haps, the most commonly used. Vanilla is a bean from a climbing vine, native to tropical America. The beans grow in a pod which is allowed to ferment after it is picked. Then the beans are dried for market. To make extract they are cut up and extracted with alcohol. Sugar is sometimes added. The Tonka bean has a similar flavor. Lemon and orange extracts are prepared by soaking the peel of the fruits in strong alcohol. Almond extract is made from the oil of bitter almonds. This oil may be obtained not only from bitter almonds but also from the seeds of apricots and peaches. All spices and extracts sold in interstate commerce must conform to certain fixed standards prescribed by Federal laws. Many states also prescribe standards. 90 FOOD STUDY REFERENCES "History and Use of Cocoa and Chocolate." Walter Baker & Co. Ltd., Dorchester, Mass. "The Chocolate Plant." Walter Baker & Co. Ltd. OLSEN. "Pure Foods." QUESTIONS 1. Is it economical to buy a sweetened cocoa and pay as much per pound as for ordinary cocoa ? 2. Which costs most per pound, chocolate or cocoa ? 3: What are the advantages and disadvantages in using cocoa in place of chocolate in making frostings, cakes, and the like ? 4. Is it easier to melt or grate chocolate for such use ? 5. How do cocoa and chocolate compare in food value with tea and coffee ? XVI FREEZING WATER ICES SHERBET A. Class Experiments. A STUDY OF FREEZING MIXTURES.