Food study

2. Which is cheaper, ice or salt ? How does this point affect the choice of the proportions of ice and salt to be used in a freezing mixture? 3. What proportion of ice and salt would you use for chilling ? 4. How is ice cream packed and how is it covered for keeping ? 5. Can you make an ice cream or an ice mixture so sweet it will not freeze? Why? 6. Can snow be used to make a freezing mixture instead of ice ? 7. Could ice have been frozen as readily in a glass cup as in a tin cup ? Explain. 8. Explain why cologne rubbed on the forehead feels cool. 9. There are pressure cookers on the market which boil at a temperature above 212° F. These cookers are of metal with a cover which screws or clamps tightly into place, preventing the escape of the steam until the pressure reaches a certain degree, when an automatic escape valve opens. The steam pressing on the surface of the water prevents the ready formation of more steam. Why does the temperature of the water then rise above that of ordinary boiling water ? RECEPTION CANDIED FRUIT PEEL MARGUERITES SANDWICHES HOLD A RECEPTION. Prepare bread-and-butter or jelly sandwiches, candied fruit peel, and marguerites or marshmallow crackers, cocoa or tea, or coffee, as desired. 1. CANDIED FRUIT PEEL. Wash and remove the skin of an orange or grape fruit. Boil in water until tender. If the peel is very oily, the water may be changed during the process. When the peel is soft, scrape off some of the inside white and cut the peel into even, narrow strips. Make a syrup, using half a cup of sugar and an equal amount of the water in which the peel was cooked. Add the peel and cook until the syrup is nearly evaporated, stirring. Drain the peel and roll it in granulated sugar. Let it dry before serving. 2. MARGUERITES. 12 wafers \ tsp. vanilla 1 egg white £ c. chopped nuts or raisins or ^ tsp. salt the two mixed 2 tbsp. powdered sugar Mix the salt with the egg, and beat until very stiff. Add the other ingredients, and spread on wafers. Heat in a moderate oven until a delicate brown. 3. SANDWICHES. In cutting bread for sandwiches, cut the slices as thinly and evenly as possible. The crusts may or may not be removed. If they are cut off, save them to use as bread crumbs. If the butter is creamed before using, it will spread more easily. After the slices are put together, they may be cut in squares, oblongs, or triangles. Sandwiches cut in rounds are rather wasteful, unless the original loaf was a cylinder. In order to prevent drying, sandwiches should be wrapped in a dry cloth with a damp one outside, until just before serving. RECEPTIONS