3. If you were to make a large amount of cornstarch pudding why would you not mix the cornstarch with all of the cold milk ? How would you proceed ? 4. What ways can you think of to vary cornstarch pudding, besides serving it with different sauces ? Consult cook books. 5. How do macaroni, spaghetti, and vermicelli differ ? What do the names mean ? 6. Study the cost of various macaronis to be found in your markets. Do cost and quality correspond ? 7. Consult cook books and make a list of ways in which maca- roni may be served. 8. How does a sauce thickened with cornstarch differ in appear- ance from one thickened with flour ? 9. Since sauces are not cooked a long time, would you choose corn- starch to thicken a sauce which was not highly flavored ? Why ? 10. How does laundry starch differ from the cornstarch used for cooking ? 11. Why is laundry starch in Europe manufactured from potatoes and not from corn ? CREAMED VEGETABLES 139 XXVII CREAMED VEGETABLES PEAS AND CARROTS A. Class Experiments. THE EFFECT OF MOIST HEAT ON STARCH. 1. Mix half a teaspoon of starch with a third of a cup of water. Let it stand. Does the starch settle out? Pour the mixture through a filter paper placed in a funnel. Test the water which passes through for starch. Is starch soluble; that is, does it dissolve in cold water? 2. Examine a few grains of corn starch under a micro- scope. Of wheat starch (flour). Compare them with the microscopic appearance of potato starch. 3. Mix a teaspoon of starch with two-thirds of a cup of water. Heat to 180° F., using a thermometer to determine the temperature. Pour off a part, and heat the remainder to boiling. Taste each. Cool, and examine under a microscope the starch in both stages of cooking. B. CREAMED PEAS AND CARROTS IN TOAST BOXES. Wash and scrape a carrot, and boil it in salted water until tender. If the carrot is very large, it may be neces- sary to cut it up in order to have it cook in a short time, but this is not the ordinary practice. While the carrot is cooking, make a white sauce, using the same proportions as in the last lesson, but mix as follows : cream the butter and flour together, add the hot milk slowly, stirring hard. Add equal amounts of diced carrots and canned peas. Serve in toast boxes. These are made by cutting a cube 140 FOOD STUDY of the desired size, say three inches, out of the crumb of a stale loaf of bread✪ Creamed Peas and Carrots in Toast Boxes, hollowing it from one side, and brown- ing it in the oven. CANNED VEGETABLES Vegetables are much more difficult to can at home than fruits. This is possibly because of the greater amount of acid present in fruits. Tomatoes, in common parlance called a vegetable although they are really the fruit of the tomato plant, are, like the fruits, easy to can. The diffi- culty in canning vegetables is caused by the spore-forming bacteria. Intermittent sterilization may be resorted to, and the cans of vegetables boiled for an hour on three successive days ; or very long boiling may be tried, perhaps for five hours, on a single day. This really overcooks the vegetable, so that a better product is obtained by heating for a shorter time under pressure, when the temperature is higher than that of boiling water.

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3. If you were to make a large amount of cornstarch pudding why would you not mix the cornstarch with all of the cold milk ? How would you proceed ? 4. What ways can you think of to vary cornstarch pudding, besides serving it with different sauces ? Consult cook books. 5. How do macaroni, spaghetti, and vermicelli differ ? What do the names mean ? 6. Study the cost of various macaronis to be found in your markets. Do cost and quality correspond ? 7. Consult cook books and make a list of ways in which macaroni may be served. 8. How does a sauce thickened with cornstarch differ in appearance from one thickened with flour ? 9. Since sauces are not cooked a long time, would you choose cornstarch to thicken a sauce which was not highly flavored ? Why ? 10. How does laundry starch differ from the cornstarch used for cooking ? 11. Why is laundry starch in Europe manufactured from potatoes and not from corn ? CREAMED VEGETABLES 139 XXVII CREAMED VEGETABLES PEAS AND CARROTS A. Class Experiments. THE EFFECT OF MOIST HEAT ON STARCH. 1. Mix half a teaspoon of starch with a third of a cup of water. Let it stand. Does the starch settle out? Pour the mixture through a filter paper placed in a funnel. Test the water which passes through for starch. Is starch soluble; that is, does it dissolve in cold water? 2. Examine a few grains of corn starch under a microscope. Of wheat starch (flour). Compare them with the microscopic appearance of potato starch. 3. Mix a teaspoon of starch with two-thirds of a cup of water. Heat to 180° F., using a thermometer to determine the temperature. Pour off a part, and heat the remainder to boiling. Taste each. Cool, and examine under a microscope the starch in both stages of cooking. B. CREAMED PEAS AND CARROTS IN TOAST BOXES. Wash and scrape a carrot, and boil it in salted water until tender. If the carrot is very large, it may be necessary to cut it up in order to have it cook in a short time, but this is not the ordinary practice. While the carrot is cooking, make a white sauce, using the same proportions as in the last lesson, but mix as follows : cream the butter and flour together, add the hot milk slowly, stirring hard. Add equal amounts of diced carrots and canned peas. Serve in toast boxes. These are made by cutting a cube of the desired size, say three inches, out of the crumb of a stale loaf of bread, hollowing it from one side, and browning it in the oven. CANNED VEGETABLES Vegetables are much more difficult to can at home than fruits. This is possibly because of the greater amount of acid present in fruits. Tomatoes, in common parlance called a vegetable although they are really the fruit of the tomato plant, are, like the fruits, easy to can. The difficulty in canning vegetables is caused by the spore-forming bacteria. Intermittent sterilization may be resorted to, and the cans of vegetables boiled for an hour on three successive days ; or very long boiling may be tried, perhaps for five hours, on a single day. This really overcooks the vegetable, so that a better product is obtained by heating for a shorter time under pressure, when the temperature is higher than that of boiling water.

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Creamed Peas and Carrots in Toast Boxes

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