Principles of food preparation

Sherman. Chemistry of Food and Nutrition, p. 256//'. (Ed. 1911.) Snyder. Human Foods, Chap. IV. Thompson. Practical Dietetics, see Index. Wiley. Foods and Food Adulterants, Part VI. Farmers' Bulletins 203, 293, U. S. Dept. of Agriculture, and Bulletins 107 and 132, Office of Experiment Stations, U. S. Dept. of Agriculture. CHAPTER V Test for Freshness. Place perfectly fresh eggs (under 24 hours old if possible), ordinarily fresh eggs (perhaps a week old) , rather stale (2-3 weeks) , and very stale eggs (a month old or more) in a large bowl or a battery jar containing a saturated solution of common salt. Remove them to a vessel containing a 10 per cent salt solution. Remove them to a vessel containing faucet water. Remove them to a vessel containing pure (distilled) water. Observe in which of the solutions the eggs sank most readily. Weight and Volume of Eggs. Ascertain by weighing (a) the number of eggs of average size in one pound; (b) the weight of a single egg of average size; (c) the weight of the shell; (d) the volume of one egg; (e) the volume, respectively, of the yolk and the white of one egg. STUDY OF EGGS IN COOKING Soft and Hard-cooked Eggs Select five eggs of equal size. Place No. 1 in one pint of boiling water in a saucepan. Remove from fire, cover, and let stand in a warm place 20 m. Place No. 2 in a quart bowl, pour over it one pint of boiling water, cover, and let stand for 8-10 m. Place No. 3 in one pint of boiling water, and let it boil rapidly for 3 m. Place No. 4 in one pint of cold water, and let it come to a boil. Place No. 5 in one pint of boiling water, and let it boil rapidly for 20 m. Cut the eggs open with a knife, and compare the result of the different methods of cooking on the yolk and on the white. Note. This work can be divided among five students, and planned so that the eggs may be ready for comparison at the same time, e.g., No. 2 should be started 12 m. after No. 1, No. 3 started 5 m. after No. 2, etc. After comparison the eggs may be seasoned and eaten on toast, either ^vith or without the addition of a cream sauce. Creamed Egg on Toast Make a half-cupful of medium white sauce (see page 9), and chop into it the hard-boiled egg from No. 5. The mixture can then be served on a freshly made piece of toast. Compare the solubility of the hard-boiled white and yolk as they were stirred into the sauce. Egg Lemonade Ingredients. 1 egg. 2 tablespoonfuls sugar. Juice half a lemon. 1 cup milk or water, either hot or cold. Method. Beat the egg, stir in the lemon juice (note the effect), then beat with a fork until thin. Add the sugar, then the milk or other Hquid, beat all together, and pour over chopped ice in a tall glass, if it is to be used cold. If a warm drink is preferred the milk or water can be heated, and the sugar dissolved in the hot liquid before it is added to the egg. Note the effect of the lemon juice on the egg; note also the effect of beating after the lemon juice was added. Soft Custard Ingredients. The essential ingredients are eggs, milk, water, sugar, salt. Optional: liquid flavoring extract, dry coffee, cinnamon, cloves, caramel, etc.