Principles of cooking

add soda to neutralize it before adding milk. Melt the butter, add the flour, and rub them together thoroughly. Add the vegetable pulp and cook until the mixture thickens ; then add milk and seasoning, cook for a minute or two, and then serve. Or, add milk to butter and flour, as for White Sauce, cook until it thickens, add seasoning, and then add vegetable pulp and cook for two minutes. Cream of Tomato Soup. — Cook two cups of canned. tomatoes with two teaspoons of sugar for five minutes. Add one fourth teaspoon of soda and stir well, then add one fourth teaspoon of salt and rub the mixture through a ~ sieve. Melt four tablespoons of butter, add four tablespoons of flour, and rub together until thoroughly mixed. Add two quarts of milk and one slice of onion. Cook until the mixture thickens. Remove the onion. Add the tomato pulp to the milk, and cook one minute. Serve. Cream of Pea Soup. — Cook one can of Marrowfat peas in three cups of water for ten minutes. Add one slice of onion and two teaspoons of sugar. Rub the mixture through a sieve until nothing remains in the sieve but the skins of the peas. Melt four tablespoons of butter, add two tablespoons of flour, and rub together until thoroughly mixed. Add two cups of milk, and cook until it thickens, then add one teaspoon of salt, one eighth teaspoon pepper. Add the peas and cook three minutes. Serve. Corn Chowder. — Cook one slice of bacon, or salt pork, cut in small pieces, until crisp or brown. Add one slice of onion, cut in small pieces, and fry until brown. Parboil three cups of thinly sliced potatoes for ten minutes, drain, and add the potatoes to the bacon and onion. Add one can of corn, one quart of milk, two tablespoons of butter, one half teaspoon of salt, and one eighth teaspoon of pepper. Cook five minutes. Add half a dozen crackers, and serve. Garnish for Soups. Chopped Parsley Macaroni Chopped Celery Tips Vermicelli Chopped White of Egg | Spaghetti Whipped Cream Pearl Barley Diced Potatoes Rice Riced Eggs Noodles To Serve with Soup. Wafers Bread Sticks Crackers Croutons CHEESE Cheese ranks first among tissue-building foods because it contains a higher percentage of protein than any other food. American cheese, the kind most commonly purchased, contains 27.4 per cent water, 27.7 per cent protein, 36.8 per cent fat, 4.1 per cent carbohydrate, and 4 per cent mineral matter, which is mainly common salt that has been added in the process of cheese making. Cheese is a concentrated food; that is,-it contains no cellulose and a small amount of water, and for this reason - some people find it hard to digest. If it is grated or finely divided and mixed with other foods that will increase the amount of carbohydrate and bulk, it forms a cheap and valuable protein food and is a good substitute for meat. A great many varieties of cheese are made. Some contain more water than others; some are made from milk, some from milk to which cream has been added, and some are made from skim milk. Some derive their flavor and odor from the peculiar fermentation that takes place during ripening. Cheese is made the same way that junket is made. The milk is heated to lukewarm temperature, and rennet is added, and it is allowed to coagulate. The curd is then cut so that the whey can be removed, and this water is drawn off. Then the curd is pressed into shape and allowed to cure or ripen. The process of ripening brings out the flavor of the cheese. All American cheese is colored with a harmless vegetable coloring. Cheese Fondu. — Thoroughly mix one fourth cup crumbs, one fourth pound of grated cheese, one fourth teaspoon salt, speck cayenne pepper, one cup milk, one tablespoon melted butter, and three eggs. Bake in individual dishes. Serve immediately. ,