Principles of food preparation

The ingredients and quantities are practically the same as for Bread and Butter Pudding, except that the butter is omitted and two ounces of grated chocolate are dissolved and added to the milk. The bread, instead of being sliced, is grated, and if very stale an extra cup of milk may be needed. In both of these puddings the fruit and jelly may be omitted if a plainer pudding is desired. Note. According to the results of investigations by the Washington Department of Nutrition, Bulletin 53, Office of Experiment Stations, bread and milk, when taken in combination, are more completely digested than when either one is eaten by itself. The foregoing recipes for milk toast and puddings suggest pleasing combinations of these foods. STUDY OF THE PHYSICAL AND OTHER PROPERTIES OF MILK 1. Mount a drop of milk on a slide under a cover glass, and examine it under the microscope (625 diameters). 2. Ascertain the weight of a given quantity of milk as compared with the weight of a similar quantity of water. 3. Test the reaction of milk to litmus, using strips of both red and blue litmus paper. It would be well, if possible, to test two samples of milk, one freshly drawn, one several hours old. 4. Ascertain the boiling point of milk. 5. Test whole milk with the lactometer; test skimmed milk; test cream. Compare the specific gravity of these with that of water. 6. Apply Babcock's fat test to milk, if the apparatus is available. STUDY OF CHEESE IN COOKING Welsh Rabbit Ingredients. Cheese, sliced or grated; milk, seasoning of salt and pepper, mustard, paprika, onion juice, etc. Egg and butter are sometimes used. Proportions. One-eighth as much milk as grated cheese, or one-fourth as much milk may be used if egg is added. Not more than one teaspoon of butter to a cup of cheese. Seasoning to taste, about twice as much mustard as salt will be sufficient, unless the flavor of mustard is greatly liked. Method. Melt the butter in the saucepan. Add the milk and the grated cheese, and stir until the cheese is just melted. Add the seasoning, and the beaten egg, if this is used, and stir the mixture until it is slightly thickened, but not stringy. Pour at once on toasted crackers or pieces of toast and serve immediately. Make a second Welsh rabbit, using the same proportions and ingredients as for the first, but adding with the seasoning one-eighth of a teaspoonful of bicarbonate of soda or potash. Compare the two as to consistency. A simple form of Welsh rabbit, and one that will not readily curdle or string, is made on the basis of a thick white sauce, as follows. The thick white sauce is made similarly to the medium white sauce (see Chapter II, page 9), except that the proportions call for four tablespoonfuls of flour and four of butter to one cupful of liquid. Any extra seasoning that may be desired for the rabbit is added, and when the sauce is cooked, from three to four times its volume of grated or thinly sliced cheese is stirred in, and the whole is cooked until it is of the proper consistency. VARIATIONS ON THE SIMPLER FORMS OF WELSH RABBIT Olive Rabbit. Chopped olives or pimolas may be stirred in the last thing. In this case the brine from the olives should be substituted for milk in making the rabbit.