A laboratory manual of foods and cookery

Classes of fish. Freshness of fish. Composition and nutritive value. Preserved fish. Vegetables suitable for serving with fish as a garnish. Sauces for fish. Fish in combination with other food. Cleaning fish. Boning fish.' Methods of cooking. Aim in cooking fish. Recipes for fish. Fish sauces. Food value of creamed codfish on toast. Shellfish : oysters, clams, scallops, lobsters, crabs. Recipes. References 158 CHAPTER XII Flour Mixtures Composition and nutritive value. Experiments with flour, bread, muffins, baking powder biscuits, pastry, cake. Experiments with leavens : sodium bicarbonate, yeasts. Classification of flour mixtures. References 172 CHAPTER XIII Batters and Doughs Recipes : bread, light, quick ; rolls, sticks, buns. Score cards for bread, raised biscuits ; recipes for baking powder biscuits, variations in baking powder biscuits. Food value of baking powder biscuits. Score card for baking powder biscuits. Recipes for griddlecakes and waffles ; timbale cases ; fritters ; doughnuts ; muffins. Food CONTENTS value of plain muffins. Score card for muffins. Recipes for popovers, cream puffs, flour pastes. Classification of cookies. Recipes for cookies. Food value of molasses cookies, hermits. Score card for rolled cookies, dropped cookies ..... CHAPTER XIV Cake General rules for mixing. General rules for baking. Recipes for butter cakes, molasses cakes, sponge cakes, angel food cakes. Food values of hot water gingerbread, chocolate cake, hot water sponge cake. Score cards for loaf cake, layer cake, sponge cake. Recipes for cooked frostings ; uncooked frostings ; cake fillings . . . 218 CHAPTER XV Pastry Recipes for plain paste ; puff paste ; cheese straws ; fillings for pies. Score cards for two-crust pie, one-crust pie, one-crust pie and meringue ......... • 235 CHAPTER XVI Flour Mixtures using Sour Milk, Buttermilk, Sour Cream Recipes for breads, puddings, cakes, cookies, gingerbread, dough- nuts CHAPTER XVII Salads and Sandwiches Classification of salad greens, salad foundations, variations in salad dressings. Service of salads. To prepare salad greens. Combinations for salads. Food values of vegetable salad, romaine or lettuce salad. General rules for sandwiches. Classification of conveyors for filling ; classification of fillings. Food value of whole wheat bread and cheese sandwiches ......-• CONTENTS XI CHAPTER XVIII Salad Dressings Experiments. Recipes for French dressing and variations ; cream dressing ; boiled dressing ; mayonnaise dressing. Food values of mayonnaise dressing, French dressing, boiled dressing. References 260 CHAPTER XIX Desserts Recipes for steamed puddings, pudding sauces. Experiments with frozen desserts. Classification of frozen desserts. Recipes for frozen desserts ; ice creams, ices, sherbets, frappes, mousses. Food values of vanilla ice cream, milk sherbet. Score card for sherbets and ices ; Philadelphia ice cream ; custard ice cream. References for ice cream 266 CHAPTER XX Sugar and Candy Composition and nutritive value of sugar. Experiments with sugar. General directions for fondant. Directions for using fondant. Recipes for candy, candied orange peel, salted almonds. References for sugar .......... . 284 CHAPTER XXI Recipes for Fifty Servings Recipes for beverages, fruits, cereals, vegetables, cream soups, stock soups, meats, meat substitutes, fish, flour mixtures, salads, desserts, frozen desserts .......... 295