A laboratory manual of foods and cookery

Cook the vegetables and herbs in the butter until brown ; add the flour (an extra tbsp. is used as flour loses its thickening quality to some extent when changed to dextrin) and brown. Add the stock gradually. Strain before using. Brown Mushroom Sauce To i c. of brown sauce add ^ c. canned button mushrooms, whole or cut in halves. Fresh mushrooms must be cleaned, pulled, browned in butter or simmered in water until tender, before they are added to the sauce. Mushroom Sauce Ingredients : drippings from fillet i pt. stock 2 tsp. butter i pt. cooked mushrooms 4 tsp. flour i tsp. Worcestershire sauce salt and pepper Method : Heat the butter and drippings until brown, add the flour and then the stock gradually. Strain and add the mushrooms. Cook 5 minutes. Add Worcestershire sauce, salt, and pepper. Cuban Sauce I Ingredients : 1 pt. tomatoes \ tsp. salt 2 tbsp. sugar \ c. flour 1 c. lamb stock \ c. butter Method : Cook first two ingredients until tomatoes are soft, strain and add stock. Melt butter, add flour, and when browned add liquid gradually. Cuban Sauce II Ingredients : 2 tbsp. chopped ham i| c. stock 4 tbsp. flour i c. catsup 4 tbsp. butter \ tsp. salt Method : Cook ham in the butter until browned. Proceed as for White Sauce, Horseradish Sauce Ingredients : 3 tbsp. grated horseradish cayenne i tbsp. vinegar | c. cream (whipped) ^ tsp. salt Method : Mix first four ingredients. Fold in the cream. Spanish Sauce for Steak Ingredients : % c. catsup i tsp. Worcestershire sauce Method : Thicken with flour, add i c. mushrooms, and i tsp. horseradish. Roast of Meat General appearance 30 Compactness (10) Form (10) Color (10) Meat 70 Flavor Retained (25) Seasoning (10) Degree of Cooking (10) Tenderness developed by Cooking (25) GELATIN Commercial gelatin is obtained from the skin, ligaments, and bones of sound animals. Gelatins made in the kitchen are obtained from the tissues, ligaments, and bones of young animals or fowl. Gelatin as a food cannot meet the entire protein requirement, since it is lacking certain animo-acid radicles, the most important being tryptophan, but this lack may be offset by using with gelatin other foods such as milk or cream whose proteins are rich in tryptophan. Gelatin is an excellent medium for using or disguising milk, eggs, or fruit and may thus play a very important part in the diet. GELATIN EXPERIMENTS In these experiments gelatin used for desserts will be considered. See meat experiments, also. 139. - - Have at hand samples of various gelatins. Use each gelatin as follows : a. i tsp. gelatin and \ c. hot water. b. i tsp. gelatin and \ c. boiling water. c. i tsp. gelatin and \ c. cold water. In which is the gelatin most soluble? Does it dissolve in cold water? 140. - - Use one of the dissolved gelatins to make the following tests : Biuret, page 85. Xanthoproteic, page 85. Fehling-Benedict, page 13. Iodine, page 13. Coagulation on boiling. NOTE : It will hardly be necessary to test each gelatin for the above reactions.