Principles of food preparation

PRINCIPLES OF PREPARATION OF FOOD 241 Heat volatilizes lemon juice. Heat in excess causes a chemical change in citric acid, resulting in a disagreeable flavor. Initial high temperature develops a more pronounced flavor than the same temperature gradually attained. Salt toughens cellulose. Salt in moderately strong solution lessens the solvent action of water. Salt in weak solution dissolves globuhn. Salt yellows vegetable connective tissue. Salt is an antiseptic. Salt in solution raises the boihng point of water. Water dissolves one-third its volume of salt. Water (cold) dissolves one-third its volume of sugar. Water, 212° F., dissolves three times its volume of sugar. Water dissolves albumin. Water (cold) is absorbed by gelatine. Water (hot) dissolves previously hydrated gelatine. Water dissolves the sapid extractives of foods. Sugar toughens cellulose. Sugar is a dehydrating agent. Sugar in large quantity is an antiseptic. Sugar in solution raises the boihng point of water. Baking soda neutrahzes acids. Baking soda increases the solvent action of water. Baking soda is decomposed by heat, ^vith evolution of carbon dioxide. . Saltpeter, used in pickhng or on corning meats, has an oxidizmg action, and will preserve the red color. Air can be beaten into albumin. Air can be beaten into gelatine. Air can be beaten into cream. Air or gas can be held by gluten. Spice is an antiseptic. Retention of potassium salt makes potato less mealy when boiled or steamed. . . A starchy thickening, added to milk, will prevent its bemg curdled by acid. A starchy thickening will keep a custard from wheying Cooking m an open kettle wall preserve the brightness of the color of vegetables. The yolk of egg coagulates at a lower temperature than the white Hard-cooked yolk of egg is soluble in water. Bromelin, the ferment in fresh pineapple juice, dissolves proteids Acid, its effect on cellulose, Albumin, 48, 49 Almond butter, 124 Almond rock, 184 Apple compote, 24 Apple jelly, 27 Apple pie, 205 Apple tea, 197 Apples, Baked 4 Composition of, 220, 221 Jelly from, 27 Steamed, 4 Bacon, Broiled, 125 Composition of, 226 Baking-powder biscuit, 155 Baking powders, study of, 160 Banana fritters, 123 Bananas, Baked, 5 Broiled, 73 Composition of, 221 Steamed, 5 Barding, 82 Batters, 140, 209 Bavarian cream, 51 Beef, A la mode, 83 Braised, 81 Composition of, 226 Corned, 93 Jelly, 44 Beets, Baked, 3 Composition of, 233 Steamed, 3 Beverages, 191 Apple tea, 197 Cocoa, 195 Coffee, 192 Fruit punch, 197 Spanish chocolate, 196 Tea, 193, 194 Tea punch, 197 Biscuit. See Flour mixtures Boiled puddings, 211 Bouillon, 96 Braised beef, 81 Bread. See Flour mixtures Bread and butter pudding, 107 Bread crumbs, 209 Brown bread, Boston, 163, 217 Brown stew, 92 Brunswick stew, 93 Butter, 103 Ahnond, 124 Composition of, 219 Drawn, 56 Cabbage, Boiled, 15 Composition of, 229 Escalloped with cheese, 16 EscaUoped with tomato, 16 Caffeine, 191 Cakes, 201 See also Flour mixtures Calves' foot jelly, 43 Candy. See Sugar Cane sugar, 187, 188, 225 Caper sauce, 90 Carrots, Composition of, 233 Creamed, 18 Jelly from, 27 CeUulose, 7, 20, 24 Cereals, 130, 210, 218 Charts, 216 Composition of foods, Bread, cake, and crackers,