Handbook of domestic science and household arts for use in elementary schools

If the flour or the fat be browned in this process, the product contains not only dextrin, but a product of dextrin, dextrin-caramel, which gives the brown color and slightly bitter taste to brown sauces. IV. What other method of cooking gives the brown exterior to starchy foods ? Explain the use and value of sauces and give something of their history. Have each pupil prepare white sauce, serving it with one vegetable. Other vegetables if in season may be substituted for any in the list, or the number may be restricted to three. Roux, or Broivn Sauce. — 1 cup hot soup stock, i teaspoon salt, ^ saltsxDOon pepper, 1 teaspoon lemon juice, 1 teaspoon chopped onion, 1 tablespoon butter, 1 tablespoon flour. The stock may be made from bones from roasts or steak with addition of fresh meat from shin. Cut and break all and cover with cold water. Keep at simmering point three hours. Strain and season with salt and keep in ice chest in closed dish. Melt the butter and add the onion. Fry till a light brown, add the flour, and cook till the mixture slightly thins, then add the hot stock two tablespoons at a time, stirring each time till smooth, season with lemon, pepper and salt, and strain. This is foundation for many sauces. WHITE SAUCE (i RECIPE) To one teaspoon very hot but not browned butter add two level teaspoons cornstarch, or two and one-half level teaspoons flour; stir over the heat till the products are thoroughly mixed and have become slightly thinner. Then slowly add one tablespoon warm milk, stirring it over the fire till mixture is thick and smooth, then add a second tablespoon milk, continue till four and one-half tablespoons milk have been added. Heat product to the boiling point and remove from the fire. Season with one-sixteenth teaspoonful salt and a few grains of pepper. Macaroni Facts. — Macaroni, as we know it, seems to be original to southern Italy though a similar paste is used in Persia, India, and China, not tubular, however. The name " macaroni " seems to have come from a Greek word meaning happiness, and hence some authorities imply that it is an invention of the early Greek settlers in Sicily and Calabria. Macaroni may have been introduced into France at the time of the wedding of Catherine de' Medici with Henry II. in sixteenth century. Macaroni is made of a flour prepared from a wheat grain rich in gluten. This wheat flour is made into a dough with boiling water. The dough is worked under heavy revolving stones till of the right consistency. Upon this process depends much of the quality of the product. This dough is then forced by a powerful plugger through a perforated steel or iron cylinder. As this cylinder is suspended over a fire, the dough is partially baked as it is forced into shape. It is afterwards hung over rods or laid on cloth-covered frames to dry. In Italy, especially in Naples, during this drying it is exposed to dust and odors of every kind. If the cylinders are large, the product is macaroni ; if finer, it is spaghetti ; if very fine, vermicelli. When the paste is cut into fancy shapes, it is called pasta d^ Italia.