A laboratory manual of foods and cookery

Beat the yolk and white separately very light. To the yolk add milk, sugar, and grape juice, and pour into glass. To the white add a little powdered sugar and a tbsp. of grape juice. Serve on yolk mixture. Chill all ingredients before using. Oatmeal Water Ingredients : i tbsp. oatmeal salt i tbsp. cold water i qt. boiling water Method : Mix oatmeal and cold water, add salt, and stir into the boiling water. Boil three hours ; replenish the water as it boils away. Strain through a fine sieve or cheesecloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water. Barley Water Ingredients : i tbsp. pearl barley i qt. cold water salt Method : Wash barley, add cold water and let soak several hours or over night. Drain and add the fresh, cold water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint, adding water from time to time ; season with salt. Strain through muslin. NOTE : Cream or milk may be added, or lemon juice and sugar. Barley water is a slightly astringent or demulcent drink used to reduce laxative condition. BAILEY. Source, Chemistry, and Use of Food. BOLAND. Handbook of Invalid Cookery. FRIEDENWALD and RUHRAH. Diet in Health and Disease. HAUSMANN. Home Manufacture and Use of Unfermented Grape Juice. United States Department of Agriculture, Farmers' Bulletin No. 175 (1903). KAKUZO. The Book of Tea. KELLOGG, ELLA. Science in the Kitchen, Principles of Healthful Cookery. LEACH. Food Inspection and Analysis. LINCOLN and BARROWS. Home Science Cook Book. MEUNIER, L. Fruit Juices. Ontario Department of Agriculture, Fruit Branch Bulletin No. 200 (1912). PATTEE. Practical Dietetics with Special Reference to Diet in Disease. PRACTICAL DIETETICS. Demonstration Iowa State College Agriculture Extension Department. Short Course Class Notes, No. 8. SACHSE. How to Cook for the Sick. SHERMAN. Food Products. CHAPTER II FRUITS are divided into five general classes - - small fruits, orchard fruits, grapes, citrus fruits, and tropical fruits. These are available either in the fresh or dried state and all may be served raw or cooked. Fruits vary greatly in chemical composition. Their value in the diet is due chiefly to the ash constituents rather than to the protein, carbohydrate, or fat content. (See Sherman's Food Products, pages 335-338 for percentage composition and pages 347-349 for percentage of ash in the edible portion.) When their energy value (due chiefly to carbohydrates) and their relative richness in certain important ash constituents are considered, the staple fruits are found to be more economical articles of food than is generally recognized. Except near the regions where grown, the dried fruits are usually more economical than the fresh. The dietetic value of fruits is greater than could be inferred from the percentage composition alone, because of their refreshing and other desirable qualities which cannot as yet be subjected to quantitative measurement. The agreeable " ethereal ' and acid flavors of fruit are helpful to appetite and doubtless also to digestion.