Principles of cooking

Deviled Eggs. — Cook eggs until hard boiled. Pour cold water over to cool rapidly and prevent discoloring. Remove the shells and cut in halves crosswise. Remove the yolks and mash them with a fork. For four eggs mix one fourth teaspoon of mustard, one fourth teaspoon of salt, one eighth teaspoon of pepper, with two teaspoons of melted butter. Add the yolks, and mix well. Fill the ‘whites with the mixture. Bacon and Fried Eggs. — Cook bacon until crisp, remove from the frying pan, and turn the eggs one at a time into the hot fat. When the whites are firm and the yolks coated with a film, remove the eggs carefully, and serve at once. Eggs are sometimes turned and fried on both sides, but they should not be fried brown, because that indicates that they are cooked at too high a temperature. Eggs are frequently fried with ham in the same manner as with bacon. A LUNCHEON TABLE. i i i LUNCHEON 145 PLANNING AND SERVING A LUNCHEON Pupils have had enough variety in foods so that they are prepared to plan and serve a luluncheon, following the plan suggested for serving breakfasts. LUNCHEON MAY CONSIST OF THE FOLLOWING COURSES: 1. A Cheese Dish Salad or Cream Soup Potato Bread 2. Potato Bread Sauce Cake Beverage SUGGESTED MENUS Macaroni and Cheese Potato Chips Bread Berries Chocolate Cake Tea Cream of Pea Soup Croutons Bread Baked Apples and Cream Gingerbread Tea Deviled Eggs Creamed Potatoes Muffins Stewed Apricots Rocks Cocoa CHAPTER “XI MILK MILK contains 87 per cent water, 3.3 per cent protein, 4 per cent fat, 5 per cent carbohydrates, .7 per cent mineral matter. It is a perfect food for the young calf, because it contains all the elements needed for its nourishment up toa certain stage of its growth. The milk of all animals differs slightly in composition, so the milk of one mammal is not a perfect food for others. Cow’s milk must have the protein diluted, and sugar added, to make it a perfect food for the human infant. Milk is not a perfect food for an adult because it contains too much water, not enough carbohydrate in proportion to its protein, and no cellulose or waste matter. It must be eaten with bulky foods. The most important constituent in milk is protein. The protein is in the form of albumin, casein, and compound proteins. Heat coagulates the albumin, and it comes to the top of boiled milk in the form of a thin skin. The casein is not coagulated by heat, but by the ferment rennin, and it is precipitated by the presence of lactic acid during the souring of milk. The fat occurs in minute globules. When milk stands for a time, these globules rise to the surface and form cream. Each globule is surrounded by an albuminous covering, and when the cream is churned the covering is broken, and the fat and protein separate. Ss Ag $q.1n.€ 5 W quals Protein Fat ae ee ater 1000 Calories WHOLE MILK SKIM MILK Water: 87 0 Protein:3.3 Fat:0.3 Soa Protein 34 Ash: 0.7 Carbohydrates: 5.0 Serta A 5 | i [| Fuer vaiue: 315 cacories PER POUND Fuer vatue: 165 cacorits PER POUND BUTTERMILK Water: 91.0 Protein:3.0 Fat:18.5 Ash:0.5 Carbohydrates: 4.8 Carbohydrates: 4.5 [| Fuet vacue: 160 cacories Per PouND Fuew vacue: 880 carories per Pound COMPOSITION OF MILK. ing is broken, and the fat and protein separate. The fat is called butter and the remainder buttermilk. Buttermilk contains gI per cent water, 3 per cent protein, 75 “per cent fat, 4.8 per cent carbohydrate, .7 per cent mineral matter,