A laboratory manual of foods and cookery

Food value of beverages. The methods of serving beverages. Fruit acids. The stimulants of beverages. Experiments with tea, coffee, chocolate, and cocoa. Recipes for preparation of stimulating and nutritive beverages. Recipes for cereal waters. References . 1 CHAPTER II Fruits Classification. Composition and nutritive value. General rules for preparation. Reasons for cooking fruit. How to purchase fruit. Experiments with fruits. Recipes for preparation of fresh and dried fruits. Food value of apple sauce and stewed prunes. References . 11 CHAPTER III Canning and Preserving Methods of preservation of fruits and vegetables. Experiments with fruits and vegetables. General rules for canning and preserving. General directions for canning and preserving. Recipes. Score card for canned fruits, preserves. References ... 22 CHAPTER IV Cereals Composition and nutritive value. How to purchase cereals. Reasons for cooking cereals. Methods of cooking. Methods of serving, variations in serving, differences in consistency. Table of time and amounts of water per unit of cereal. General rules for cooking of cereals. Experiments. Recipes for cereals, cereals with fruits, farinaceous desserts, gruels. References .... 47 Vlll CONTENTS CHAPTER V Vegetables and Vegetable Soups Composition and nutritive value. Classification. Points to emphasize. Reasons for cooking vegetables. Ways of serving vegetables. General principles. Experiments. Recipes for vegetables. White sauce, creamed vegetables, scalloped vegetables. Recipes for scalloped dishes, cream soups, and purees. Food values of baked beans, creamed potato, cream of pea soup, cream of tomato soup, cream of potato soup, cream of lentil soup, split pea soup. References 58 CHAPTER VI Milk, Cream, and Butter Composition and nutritive value. Experiments with cream, butter, buttermilk ; sweet milk, sour milk ; cheese ; absorption of odors. Recipes for junkets, custards, puddings. Food value of baked custard, rice pudding with eggs. References ...... 82 CHAPTER VII Cheese Composition and nutritive value. Recipes for cheese. (Experiments, see Chapter VI.) Food value of macaroni and cheese, rice with cheese and tomatoes. References ...... 95 CHAPTER VIII Eggs, Souffles, and Croquettes Composition and nutritive value. Experiments. Recipes for eggs. Food value of scrambled eggs. Recipes for souffles. Experiments with fats for frying. Recipes for croquettes. Score card for croquettes. References .......... 107 CHAPTER IX Meats, Stock Soups, and Gelatin Quality of good meat. Composition and nutritive value. Preserved meat. Meat experiments. Cuts of beef, veal, lamb and mut- CONTENTS IX ton, pork. Soups. Recipes for stock soups ; recipes for meats ; meat sauces. Score card for roast of meat. Gelatin. Composition and nutritive value. Experiments with gelatin. Gelatin desserts. Food value of snow pudding. Score card for gelatin desserts. References ............ 123 CHAPTER X Poultry Quality. Composition and digestibility. Dressing and cleaning poultry. Trussing poultry. Directions for boning poultry or birds. Recipes for poultry : sauces 153 CHAPTER XI Fish and Shellfish