Principles of food preparation

2 tablespoonfuls butter. 1 egg, well beaten. 1 tablespoonful scraped onion. Seasoning of salt and pepper. 1 tablespoonful vinegar, tarragon if convenient. Cook the onion in the butter until yellow. Add the potato cubes and toss them lightly with a fork until well coated with butter. Add the vinegar and seasoning. Add the beaten egg, and cook for a moment until the egg is set. The heat of the potatoes may be sufficient to do this. Serve at once, sprinkling over the dish a Little very finely chopped parsley. This dish, to be perfect, should have the potato cubes retain their shape after cooking, and each cube should be covered with a creamy coating of the egg. Hot Slaw Prepare one pint of very finely shredded cabbage. Make the following dressing: 2 tablespoonfuls butter. }/i teaspoonful dry mustard. 2 tablespoonfuls flour. Salt, a speck cayenne, or a little 2 teaspoonfuls sugar, paprika. ^ cup cream. Cook as for white sauce. Add slowly one-quarter cup of vinegar, stirring constantly. When the mixture boils, stir in rapidly one well-beaten egg, and when the egg thickens add the shredded cabbage, incorporate this well with the dressing, and serve immediately. Note. "Slaw" means a salad, usually of shredded leaves, such as cabbage or lettuce leaves. " Cole slaw " means simply a cabbage slaw, or a cabbage salad, the word "cole" being equivalent to "cale" or "kale." "Cold Slaw" is the term usually applied to a cabbage salad that is served with a cold dressing — but there is really a hot cole slaw as well as a cold cole slaw. GREEN PEPPERS, FARCI Green Peppers, Farci Cut the tops from green peppers, scoop out the inside, and boil for five minutes. Fill cavities with a spoonful of the following mixture. Yi cupful each cold cooked veal and cold ham, both minced. \^ cup bread crumbs. ^ cup of cream. 1 tablespoonful butter. Seasoning salt, onion minced parsley. juice, Set the pepper cups in the oven and bake for half an hour, basting with water and butter, one tablespoonful of butter to one cup of water, 1. The names and location of the prime roasting pieces in the beef animal, of the fancy cuts, e. g., the fillet. The names and location of pieces suitable for braising, for corning, etc. 2. Methods of preserving meat, smoking, drying, corning, canning, cold storage, etc. Ptomaines and bacilli in meat. Meat inspection and other food laws concerning meat. 3. Nomenclature of proteins according to the classification by the committee on nomenclature representing the Association of Agricultural Colleges and Experiment Stations. 4. Nomenclature of proteins according to the recommendations of the joint committee of ttie American Physiological Society and the American Society of Biological Chemists. 5. By-products of the digestion of proteids. 6. Nucleo-protein vs. nucleo-albumin. 7. Vegetarianism vs. mixed diet from the physiological standpoint. 1. Account for the loss of weight in cooking meat. In which kind of meat, tough or tender, was the loss the greater? Why? 2. Why do we cook tender meat? Why do we cook tough meat? 3. Why is meat dredged with flour before roasting? Has any similar process been performed by you in a previous lesson?