5. Bavarian cream is composed of gelatine jelly,
flavored, sweetened, and beaten to a froth, mixed with
whipped cream. Make a peach, chocolate, or lemon
Bavarian cream.
6. Combine eggs and gelatine in some dish which shall
52 PRINCIPLES OF FOOD PREPARATION
illustrate any one or more opposite properties of albumin
and gelatine.
7. Make a dish which shall illustrate the hardening of
albumin by heat and the hardening of gelatine by cold.
The gelatine and albumin must be used in the same dish.
8. Using both eggs and gelatine in the same dish, il-
lustrate the effect on both albumin and gelatine of beat-
ing or whipping.
9. Combine eggs and gelatine in the same dish in such
a way that some characteristic property of the yolk will
be counteracted by the use of gelatine.
10. Make some dish which shall show the solubiUty
of albumin, the hardening of gelatine by cold, and its
capacity of being beaten to a froth.
11. Substitute gelatine for albumin in the making of
some dish where a similarity between the two renders
such substitution possible.
12. Use eggs and gelatine in one dish in such a way as
to show the effect of water, heat, and acid on both food
substances.
13. Devise in the making of some dish a method of
demonstrating the effect of fresh pineapple juice on the
albumin of egg.
14. Combine with gelatine some other food substance,
and a single condimental ingredient, so that the right pro-
portion of protein and energy for one-fourth day's ration
shall be furnished by the cqmbination.
References
Hutchison. Food and Dietetics, Chaps. V and XVI.
Jordan. The Principles of Human Nutrition, Chaps. Ill and IX,
Lassar-Cohn. Chemistry in Daily Life, Lesson HI.
Lusk. The Science of Nutrition, Chap. II.
Sherman. Chemistry of Food and Nutrition, Chap. XI.
CHAPTER VII
FISH
To the Student. Since fish contains both albumin and
gelatine, and since — as you have recently learned ■^-
these two food substances make an entirely different re-
sponse to the chief reagents used in cooking, the prepara-
tion of fish for the table offers an interesting problem.
BLACK BASS
Two classes of fish are to be studied in this lesson.
Catfish (sometimes called '' bullhead ")> eels, or salmon,
may be used as an example of one class; codfish, had-
dock, or flounder as an example of the other class. Five
methods of cooking each kind of fish should be employed,
and their results compared. The Variations may be
worked on by a special group of students, or assigned for
another lesson, or required for home work. Consult in-
structor as to the omission or assignment of this work,
53
54 PRINCIPLES OF FOOD PREPARATION
STUDY OF FISH IN COOKING
To Boil Fish
Lower the fish gently into sufficient boiUng water to
cover, and allow the water merely to bubble gently
until fish is cooked.
Variation. Acidulate the water with vinegar, a table-
spoonful to a pint of water, or season it further by the
addition of carrot, onion, bay leaf, thyme, etc.
Page 24
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
5. Bavarian cream is composed of gelatine jelly, flavored, sweetened, and beaten to a froth, mixed with whipped cream. Make a peach, chocolate, or lemon Bavarian cream.
6. Combine eggs and gelatine in some dish which shall
illustrate any one or more opposite properties of albumin and gelatine.
7. Make a dish which shall illustrate the hardening of albumin by heat and the hardening of gelatine by cold. The gelatine and albumin must be used in the same dish.
8. Using both eggs and gelatine in the same dish, illustrate the effect on both albumin and gelatine of beating or whipping.
9. Combine eggs and gelatine in the same dish in such a way that some characteristic property of the yolk will be counteracted by the use of gelatine.
10. Make some dish which shall show the solubility of albumin, the hardening of gelatine by cold, and its capacity of being beaten to a froth.
11. Substitute gelatine for albumin in the making of some dish where a similarity between the two renders such substitution possible.
12. Use eggs and gelatine in one dish in such a way as to show the effect of water, heat, and acid on both food substances.
13. Devise in the making of some dish a method of demonstrating the effect of fresh pineapple juice on the albumin of egg.
14. Combine with gelatine some other food substance, and a single condimental ingredient, so that the right proportion of protein and energy for one-fourth day's ration shall be furnished by the combination.
References
Hutchison. Food and Dietetics, Chaps. V and XVI.
Jordan. The Principles of Human Nutrition, Chaps. Ill and IX,
Lassar-Cohn. Chemistry in Daily Life, Lesson HI.
Lusk. The Science of Nutrition, Chap. II.
Sherman. Chemistry of Food and Nutrition, Chap. XI.
CHAPTER VII
FISH
To the Student. Since fish contains both albumin and gelatine, and since — as you have recently learned ■^- these two food substances make an entirely different response to the chief reagents used in cooking, the preparation of fish for the table offers an interesting problem.
BLACK BASS
Two classes of fish are to be studied in this lesson. Catfish (sometimes called '' bullhead ")> eels, or salmon, may be used as an example of one class; codfish, haddock, or flounder as an example of the other class. Five methods of cooking each kind of fish should be employed, and their results compared. The Variations may be worked on by a special group of students, or assigned for another lesson, or required for home work. Consult instructor as to the omission or assignment of this work,
STUDY OF FISH IN COOKING To Boil Fish
Lower the fish gently into sufficient boiUng water to cover, and allow the water merely to bubble gently until fish is cooked.
Variation. Acidulate the water with vinegar, a tablespoonful to a pint of water, or season it further by the addition of carrot, onion, bay leaf, thyme, etc.