Principles of cookery

Except in cases when it is necessary to brown something quickly, butter should not be used for frying or or sauteing. It is too expensive and burns easily. Because of the quantity of milk, often sour, contained in butter, it is not strange that some recipes for rich cake call for small quantities of soda to balance this acidity. For such purposes, butter is frequently washed to remove milk and salt. That butter responds quickly to changes of temperature should be remembered in mixing any dough, CHEESE. like pastry, when a large proportion of butter is used. Slightly rancid butter may be made usable for some purposes by scalding it in water, then chilling and removing the cake of fat on top. If further treatment is necessary the fat alone may be heated with bits of charcoal. CHEESE The origin of cheese is probably more ancient than that of butter. It is a form of dried or condensed milk convenient for transportation. Milk is nine-tenths water, while cheese contains but a trifle over threetenths water. Average cheese is about one-third each water, fat, and casein. A pound of cheese costing sixteen cents contains about twice as much nutritive matter as a pound of meat which will vary in price. There will be less waste in the cheese than in an average piece of meat. Moreover, cheese has the advantage of keeping better than the meat under adverse conditions. Its disadvantages are that because of its concentration it is not easy of digestion. This may be overcome somewhat by diluting the cheese with milk, as is done in many of the rarebits, fondues, and souffles. The addition of a small quantity of bicarbonate of potash or soda aids in making cheese soluble. There is danger that the cheese will be over cooked. When merely melted it is probably quite as digestible if used moderately, as Rancid Butter Composition Nutritive Value many of our common ways of preparing meat. Judging from the types of people who depend upon cheese largely it might be used with us more generally than it is. The annual consumption of cheese in this country is only about three pounds per capita. We might well use cheese more freely in cooked dishes, for flavor as well as for nutriment. TEST QUESTIONS The following questions constitute the "written recitation" which the regular members of the A. S. H. E. answer in writing and send in for the correction and comment of the instructor. They are intended to emphasize and fix in the memory the most important points in the lesson. PART I. Read Carefully. Place your name and address on the first sheet of the test. Use a light grade of paper and write on one side of the sheet only. Do not copy answers from the lesson paper. Use your own words, so that the instructor may know that you understand the subject. Read the lesson paper a number of times before attempting to answer the questions. 1. Give a rough diagram of the stove or range with which you are most familiar. Show where in the oven and on top of the stove the heat is greatest, and explain why. 2. What is your method of starting and regulating a coal fire? 3. Counting the time required to keep fire and stove in good condition, what is the most economical fuel within vour reach? Fig. 1. Pig. 2,