Principles of food preparation

1. Cook a red cabbage in water softened by baking soda. Devise some means of restoring the color. 2. What two other methods of cooking sweet-juiced vegetables, fitted to retain or develop their flavor, could be made use of? Demonstrate their expediency by employing these methods in cooking two vegetables. 3. Make a puree of any vegetable in season, using two methods, one to develop the flavor of the vegetable, the other to reduce it. 4. Devise two methods of making creamed celery, one which shall utilize every particle of the flavor of the celery, another which shall reduce the flavor as much as possible. 5. Cook cauliflower in two ways, one with the object of developing, the other of reducing its flavor. From your results decide whether you consider cauliflower a sweetjuiced or a strong-juiced vegetable. 6. Make a parsnip stew in two ways, in the first, retaining the flavor in the parsnips; in the second, drawing out the flavor into the liquid of the stew. Neither salt nor soda is to be used. 7. Make any dish which shall illustrate the softening of cellulose by the use of an appropriate reagent. 8. Cook three vegetables not previously used, employing for each some one of the three methods of reducing the flavor, or some one of the three methods of retaining it, discovered by your previous work. References Bailey. Sanitary and Applied Chemistry, Chap. XVI. Church. Foods, Part II. Conn. Bacteria, Yeast, and Molds in the Home, see Index. Hutchison. Food and Dietetics, Chaps. XIV and XVI. Jordan. The Principles of Human Nutrition, Chap. XVI. Knight. Food and Its Functions, Lesson 34, and page 60, Combe's tables on the digestibility of foods. Parioa. Home Economics, see Index. Sherman. Chemistry of Food and Nutrition, page 256 //. (Ed. 1911.) Snyder. Human Foods, Chap. III. Thompson. Practical Dietetics, see Index. Wiley. Foods and Food Adulterants, Part VI. Bulletin 245, U. S. ^Dept. of Agriculture, Office of Experiment Stations, CHAPTER IV THE EFFECT OF SUGAR ON CELLULOSE THE PRESERVATION OF THE COLOR OF FRUITS AND VEGETABLES THE JELLYING PRINCIPLE IN FRUITS AND VEGETABLES Apple Compote Boil together for 10-15 m. one cup of granulated sugar and one cup of water. If a scum arises this should be skimmed off. Cook in this syrup until tender one or more tart apples, previously cored and pared. A few cloves, or a bit of stick cinnamon may be cooked in the syrup to give flavor. Remove the apples when tender, fill the cavities w4th some bright jelly, and cook down the syrup until somewhat thick, pour over the apples, and serve with whipped cream (see recipe). Make a second dish of apples cooked in water alone, adding the sugar to the liquid in the saucepan after the apples have been removed. Soft or distilled water should be used. Compare the appearance, consistency, and flavor of the apples cooked in both ways. Save a portion of the first dish for examination later. To Whip Heavy Cream. Beat the cream in a large bowl with a Dover beater until it is thick. If the cream is very heavy the bowl should be chilled by standing it in ice water, and the beating should not be too vigorous, lest the cream turn to butter. Sweeten and flavor to taste EFFECT OF SUGAR ON CELLULOSE 25