General rules for cooking. Wash thoroughly, pare or scrape if skins must be removed. Let stand in cold water until cooked to keep crisp and prevent discoloration. Pare onions under cold water to absorb the odor. Cut tops of beets i inch from beet. Use one tsp. salt to i qt. boiling water. Add salt when vegetables are half cooked. The water in which vegetables are cooked is called vege- table stock and may be used with milk in the preparation of white sauce for vegetables with sweet juice. Cook strong-juiced vegetables uncovered in a large amount of water, sweet-juiced covered in a small amount of water. The color may be kept in green vegetables by pouring cold water through them after draining. Drain vege- tables as soon as 'tender. Cold vegetables may be used in salads, combined with white sauce as " creamed vegetables," or white sauce and buttered crumbs as " scalloped vegetables." EXPERIMENTS Potato * 62. - - Prepare two very thin slices of white potato, one lengthwise and one across. Hold against a strong light. Observe markings and lines. What are they? Make a drawing. See Sherman's Food Products, pages 320-321, 322. 63. - - Do the same with carrot, turnip, and onion. Compare and state conclusions. 64. - - Wash, pare, and grate into a bowl a good-sized white potato. Make a microscopic examination of a particle of the pulp in a drop of water, before and after treatment with a drop of dilute iodine solution. See page 13. VEGETABLES AND VEGETABLE SOUPS 6 I 65. - - Pour pulp and fluid from Expt. 64 into a wet cheesecloth over a bowl of cold water. Draw the cloth together and knead the mass in the water. To what is the milky color of the water due? Test a little of the water with iodine. Boil a little. What changes do you observe? Explain. 66. - - Change the water and continue washing the pulp from Expts. 64 and 65 until the water is only slightly milky or clear. Save each water. Open cheesecloth and examine content. What does this explain as to the structure of the potato? What does this explain as to the cooking of potato and other starchy vegetables ? 67. - - Observe the water and starch which has been standing. Decant off the water and turn sediment on to a filter paper to dry. Note the clear white color of the sediment. Note the brown color of liquid. To what is this due? (See experiments with Apple.) 68. - - Add fresh cold water to a portion of the sediment obtained in Expt. 67; stir until particles are all suspended. Dip in a piece of white muslin and iron while still wet. When have you observed this same result? 69. - - Add freshly boiling water to the sediment in one bowl. Stir the mixture constantly. How does this compare with Expt. 68? Dip a piece of muslin in, allow it to dry, sprinkle, and iron. 70. - - Repeat Expts. 68 and 69, using carrot and turnip. Compare and state conclusions. Dextrinized Starch 71. - - a. Dextrinize one tbsp. flour by heating the flour in a dry utensil. b. Test with iodine. (See page 13.) c. Add water to make a solution. d. Does the color turn? 62 LABORATORY MANUAL OF FOODS AND COOKERY e. Why not ? /. Does the dextrin appear to be more or less soluble than flour or starch in cold water ? g. Explain your answer. 72. — a. Thicken \ c. cold water with i tbsp. flour.

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General rules for cooking. Wash thoroughly, pare or scrape if skins must be removed. Let stand in cold water until cooked to keep crisp and prevent discoloration. Pare onions under cold water to absorb the odor. Cut tops of beets i inch from beet. Use one tsp. salt to i qt. boiling water. Add salt when vegetables are half cooked. The water in which vegetables are cooked is called vegetable stock and may be used with milk in the preparation of white sauce for vegetables with sweet juice. Cook strong-juiced vegetables uncovered in a large amount of water, sweet-juiced covered in a small amount of water. The color may be kept in green vegetables by pouring cold water through them after draining. Drain vegetables as soon as 'tender. Cold vegetables may be used in salads, combined with white sauce as " creamed vegetables," or white sauce and buttered crumbs as " scalloped vegetables." Potato * 62. - - Prepare two very thin slices of white potato, one lengthwise and one across. Hold against a strong light. Observe markings and lines. What are they? Make a drawing. See Sherman's Food Products, pages 320-321, 322. 63. - - Do the same with carrot, turnip, and onion. Compare and state conclusions. 64. - - Wash, pare, and grate into a bowl a good-sized white potato. Make a microscopic examination of a particle of the pulp in a drop of water, before and after treatment with a drop of dilute iodine solution. See page 13. 65. - - Pour pulp and fluid from Expt. 64 into a wet cheesecloth over a bowl of cold water. Draw the cloth together and knead the mass in the water. To what is the milky color of the water due? Test a little of the water with iodine. Boil a little. What changes do you observe? Explain. 66. - - Change the water and continue washing the pulp from Expts. 64 and 65 until the water is only slightly milky or clear. Save each water. Open cheesecloth and examine content. What does this explain as to the structure of the potato? What does this explain as to the cooking of potato and other starchy vegetables ? 67. - - Observe the water and starch which has been standing. Decant off the water and turn sediment on to a filter paper to dry. Note the clear white color of the sediment. Note the brown color of liquid. To what is this due? (See experiments with Apple.) 68. - - Add fresh cold water to a portion of the sediment obtained in Expt. 67; stir until particles are all suspended. Dip in a piece of white muslin and iron while still wet. When have you observed this same result? 69. - - Add freshly boiling water to the sediment in one bowl. Stir the mixture constantly. How does this compare with Expt. 68? Dip a piece of muslin in, allow it to dry, sprinkle, and iron. 70. - - Repeat Expts. 68 and 69, using carrot and turnip. Compare and state conclusions. Dextrinized Starch 71. - - a. Dextrinize one tbsp. flour by heating the flour in a dry utensil. b. Test with iodine. (See page 13.) c. Add water to make a solution. d. Does the color turn? e. Why not ? /. Does the dextrin appear to be more or less soluble than flour or starch in cold water ? g. Explain your answer. 72. — a. Thicken \ c. cold water with i tbsp. flour.

A laboratory manual of foods and cookery