PRINCIPLES OF FOOD PREPARATION
3. Show the results, on some food of animal origin, of
cooking at an initial high temperature and by means of
gradually increasing heat.
4. Make a dish to demonstrate that the yolk of egg
coagulates at a lower temperature than the white.
POACHED EGG ABOVE CREAMED ONIONS IN CROUSTADE
5. Demonstrate in the making of some dish the effect
of acid on albumin.
6. Scoop out a portion of the pulp from a fresh tomato,
break a raw egg into the cavity, and bake in a hot oven.
What principle of the preparation of food is illustrated
here?
7. Construct a dish in which as many as possible of
the characteristic differences between the yolk and the
white of the egg shall be illustrated.
8. Make a dish which shall show the greater solubility
of the cooked yolk than of the cooked white of egg.
9. By making two cakes, or other dishes, show the
capacity of the white of egg to hold the air when beaten,
and the lack of this property in the yolk.
10. Show, respectively, the effect of using milk and
water in making some dish composed in large part of
eggs.
11. Combine eggs with any one or more foods already
studied so as to make a well-balanced ration and an
easily digested meal. Pay especial attention to a de-
EXERCISES 41
licioiis combination of flavors and to appetizing methods
of cocking. Economy of time and money should also be
taken into consideration. (Consult charts, Appendix A.)
References
Bailey. Sanitary and Applied Chemistry, Chap. XX.
Church. Foods, Part III.
Hutchison. Food and Dietetics, Chaps. VII and IX.
Lassar-Cohn. Chemistry in Daily Life, Lesson III.
Sherman. Chemistry of Food and Nutrition, Chap. IX.
Thompson. Practical Dietetics, Eggs, see Index.
Bulletin 28, Office of Experiment Stations, Department of Agricul-
ture; F'armers' Bulletin 103, Department of Agriculture, etc.
CHAPTER VI
GELATINE
STUDY OF GELATINE IN COOKING
Lemon and Coffee Jellies
Measure two teaspoonfuls of granulated gelatine. Add
two tablespoonfuls of cold water. Mix, and allow to
stand five minutes.
Observe result. Has the gelatine dissolved?
Add to above one-half cup of boiling water in which
two tablespoonfuls of sugar have been dissolved. Stir
until the mixture is liquified. Divide this mixture into
two parts, A and B. To A add two tablespoonfuls of
coffee extract; to B, two tablespoonfuls of lemon juice✪ Lemon and Coffee Jellies.
Strain both portions into glasses and set away to cool.
Note which stiffened the first. Compare the consistency
of the two.
Strawberry Whip
One teaspoonful of gelatine and one tablespoonful of
cold water. Let this stand five minutes, then add two
tablespoonfuls of boiling water. Mix as before. Add
one tablespoonful of strawberry jam✪ Strawberry Whip or preserve. Set
the mixture away to cool, and when thoroughly chilled,
and beginning to '' set " a little round the edge, beat it
with a Dover beater until frothy and thick. Place half
of this whip for a garnish on each of the glasses of jelly
42
GELATINE 43
already prepared. Or it may be molded and eaten by
itself.
Note. In the above recipes more gelatine than is really needed
to stiifen a mold was used, on account of the time limit in class work.
More coffee and lemon juice than necessary was also used, to empha-
size the effect of each.
To make Coffee Extract for Flavoring
Page 20 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Show the results, on some food of animal origin, of cooking at an initial high temperature and by means of gradually increasing heat.
4. Make a dish to demonstrate that the yolk of egg coagulates at a lower temperature than the white.
POACHED EGG ABOVE CREAMED ONIONS IN CROUSTADE
5. Demonstrate in the making of some dish the effect of acid on albumin.
6. Scoop out a portion of the pulp from a fresh tomato, break a raw egg into the cavity, and bake in a hot oven. What principle of the preparation of food is illustrated here?
7. Construct a dish in which as many as possible of the characteristic differences between the yolk and the white of the egg shall be illustrated.
8. Make a dish which shall show the greater solubility of the cooked yolk than of the cooked white of egg.
9. By making two cakes, or other dishes, show the capacity of the white of egg to hold the air when beaten, and the lack of this property in the yolk.
10. Show, respectively, the effect of using milk and water in making some dish composed in large part of eggs.
11. Combine eggs with any one or more foods already studied so as to make a well-balanced ration and an easily digested meal. Pay especial attention to a de-
licious combination of flavors and to appetizing methods of cocking. Economy of time and money should also be taken into consideration. (Consult charts, Appendix A.)
References
Bailey. Sanitary and Applied Chemistry, Chap. XX. Church. Foods, Part III.
Hutchison. Food and Dietetics, Chaps. VII and IX. Lassar-Cohn. Chemistry in Daily Life, Lesson III. Sherman. Chemistry of Food and Nutrition, Chap. IX. Thompson. Practical Dietetics, Eggs, see Index. Bulletin 28, Office of Experiment Stations, Department of Agriculture; Farmers' Bulletin 103, Department of Agriculture, etc.
CHAPTER VI
STUDY OF GELATINE IN COOKING
Lemon and Coffee Jellies
Measure two teaspoonfuls of granulated gelatine. Add two tablespoonfuls of cold water. Mix, and allow to stand five minutes.
Observe result. Has the gelatine dissolved?
Add to above one-half cup of boiling water in which two tablespoonfuls of sugar have been dissolved. Stir until the mixture is liquified. Divide this mixture into two parts, A and B. To A add two tablespoonfuls of coffee extract; to B, two tablespoonfuls of lemon juice. Strain both portions into glasses and set away to cool.
Note which stiffened the first. Compare the consistency of the two.
Strawberry Whip
One teaspoonful of gelatine and one tablespoonful of cold water. Let this stand five minutes, then add two tablespoonfuls of boiling water. Mix as before. Add one tablespoonful of strawberry jam or preserve. Set the mixture away to cool, and when thoroughly chilled, and beginning to '' set " a little round the edge, beat it with a Dover beater until frothy and thick. Place half of this whip for a garnish on each of the glasses of jelly
already prepared. Or it may be molded and eaten by itself.
Note. In the above recipes more gelatine than is really needed to stiifen a mold was used, on account of the time limit in class work. More coffee and lemon juice than necessary was also used, to emphasize the effect of each.
To make Coffee Extract for Flavoring
Records on this page
Lemon and Coffee JelliesStrawberry Whip