Principles of food preparation

just before the whipping is completed. One-fourth as much of sugar as the volume of cream before whipping is sufficient to sweeten. A half-pint of cream will be enough to garnish thirty or more apples. APPLE COMPOTE GARNISHED WITH WHIPPED CREAM Ginger Pears Ingredients. Pears, sugar, water, ground ginger. Proportions. Equal quantities (by weight) of pears, sugar, and water. The pears should be weighed after being cored and pared. A pint of water is estimated to weigh a pound; a pound of granulated sugar measures practically a pint. Allow a tablespoonful of ground ginger to every cup of sugar. Method. Boil water, sugar, and ginger together for 15-20 m. Add the pears, and cook until they are transparent. Note. The thin, yellow rind of one lemon, if boiled with the. syrup, improves the flavor of this dish. The juice of the lemon may be added when the whole is cooked. Ginger pears may be used as an accompaniment to meat, as a substitute for sweet pickle. Repeat this dish, adding the sugar after the pears are cooked. Compare the results in the finished products. Save a portion of the first dish for comparison with the apple compote after the lapse of a few days; Cranberry Sauce Measure the cranberries. Measure half as much sugar as cranberries, and half as much water as sugar. Method I. Boil cranberries, water, and sugar together, and keep closely covered during the cooking. Method II. Cook cranberries and water together until the berries are tender. Remove from the fire and add sugar. Which sauce is the sweetest? Which is the brightest in color? In which are the berries the tenderer? What parallel results have you found in making the apple compotes? the ginger pears? Green Peas Put on in boiling, slightly salted water, and cook, uncovered, until tender. Drain, season with butter, salt, and pepper, and serve hot. Cook another portion of peas in a similar fashion, but keep them closely covered during cooking. Compare both dishes of peas. What similar results have you found in the cooking of another dish in this lesson? Note. Bright cubes of carrot, young beets, or any of the greenleaved vegetables may be substituted for the peas, if these are not available. Apple Jelly Wash a sound apple, and cut it into quarters or eighths without paring or removing the core. Cook it in barely enough water to cover, until tender. Then mash it, and strain the juice through a jelly-bag. Boil the juice with an equal quantity of sugar, until when a little is dropped on a plate it '' jells." It may take from 20-30 m. Pour into glasses at once. Proceed as before, omitting the use of sugar. Compare the two. What is the effect of the sugar? Let stand for a few days and note any further differences. EFFECT OF PROLONGED COOKING OF FRUIT JELLY Choose a large, sound apple, and proceed as in Apple Jelly. As soon as jelly is formed pour off about half into a glass to ''set," and continue to boil the remainder for from 30-60 m. longer. Compare the consistency of the two portions. Jelly from Apple Parings vs. Jelly from Apple Flesh Make two portions of jelly, one from the parings alone of one or more apples, the other from the flesh of the same apples. Compare the two as to color, consistency, taste.