Oyster Rabbit. Parboiled oysters are added to the
rabbit when it is nearly ready to be removed from the
fire. Oyster liquor is substituted for the milk.
Yorkshire Rabbit. This has toasted bacon, cut in
little bits, added to the rabbit the last thing. Or a strip
of the bacon may be placed on the rabbit just before
serving.
Golden Buck. This is a rabbit with a poached egg
placed on the top.
Scotch Woodcock. The toast or crackers on which the
rabbit is served are first spread with anchovy paste, and
chopped, hard-boiled eggs are stirred into the rabbit be-
fore it is poured on these.
Note. An under-ripe cheese will not make a good rabbit, for it
will separate and oil. This will also happen if a filled cheese is
used.
QUESTIONS 111
TOPICS FOR STUDY OR DISCUSSION
1. Methods of preserving milk; condensed and evapo-
rated milk, dessicated milk, and milk powders.
2. Derivatives of milk, malted milk, etc. The souring
of milk. The theory of Metchnikoff.
3. The market prices of milk and cream of different
quaUty. Food laws relating to milk, butter, cream,
and cheese. Certified milk. The use of viscogen in
cream.
4. The best dairy breeds of cattle for yield of milk, for
cream, for cheese-making.
5. Varieties of butter, pasteurized, unsalted, creamery,
dairy, etc. Renovated or process butter. Butter vs.
butter fat. Oleomargarine.
6. The different classes of cheese, skim-milk, whole
milk, milk and cream, cream.
7. Comparison of the various kinds of cheese, e.g.,
Edam, Gouda, Gruyere, Parmesan, Cheddar, Gor-
gonzola, Roquefort, Stilton, etc.
8. American cheese and its manufacture.
9. Food laws relating to milk, butter, cream, and
cheese. Oleomargarine, and the laws relating to its
manufacture and sale.
10. Milk from other animals than the cow.
11. Diseases conveyed by milk. Sterilization and pas-
teurization of milk.
12. Milk as a food for the young; as a food for adults.
The constituents of milk considered in detail..
QUESTIONS
1. Compare the composition of cream and milk (see
charts). Compare the proportions here with the pro-
portions you discovered to hold good in the case of some
other food. (See Question 10, Chapter X, page 88.)
2. What constituents in milk were isolated in the
work of this chapter?
3. Compare the whipping of cream with the frothing
of milk when it boils.
112 PRINCIPLES OF FOOD PREPARATION
4. Compare two methods of making Welsh rabbit
with the two methods of making the dish where potatoes
are combined with cheese in Chapter II, pages 9 and 10.
5. Compare the making of the cream tomato soup with
the making of another soup made on a milk basis, given
in a preceding lesson.
6. Should the scale of the lactometer read up or down?
Why? Show why milk that has been skimmed and
then has water added might respond to the standard spe-
cific gravity test with the lactometer.
7. Discuss butter fat vs. butter as estimated by
Babcock's test.
8. Account for the relative cost of cream and of butter.
9. What is the nutritive ratio of milk? What bearing
has this on the suitability of milk as a food for the
young?
10. Discuss the changes brought about by the boiling
of milk.
Page 48
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
Oyster Rabbit. Parboiled oysters are added to the rabbit when it is nearly ready to be removed from the fire. Oyster liquor is substituted for the milk.
Yorkshire Rabbit. This has toasted bacon, cut in little bits, added to the rabbit the last thing. Or a strip of the bacon may be placed on the rabbit just before serving.
Golden Buck. This is a rabbit with a poached egg placed on the top.
Scotch Woodcock. The toast or crackers on which the rabbit is served are first spread with anchovy paste, and chopped, hard-boiled eggs are stirred into the rabbit before it is poured on these.
Note. An under-ripe cheese will not make a good rabbit, for it will separate and oil. This will also happen if a filled cheese is used.
1. Methods of preserving milk; condensed and evaporated milk, dessicated milk, and milk powders.
2. Derivatives of milk, malted milk, etc. The souring of milk. The theory of Metchnikoff.
3. The market prices of milk and cream of different quality. Food laws relating to milk, butter, cream, and cheese. Certified milk. The use of viscogen in cream.
4. The best dairy breeds of cattle for yield of milk, for cream, for cheese-making.
5. Varieties of butter, pasteurized, unsalted, creamery, dairy, etc. Renovated or process butter. Butter vs. butter fat. Oleomargarine.
6. The different classes of cheese, skim-milk, whole milk, milk and cream, cream.
7. Comparison of the various kinds of cheese, e.g., Edam, Gouda, Gruyere, Parmesan, Cheddar, Gorgonzola, Roquefort, Stilton, etc.
8. American cheese and its manufacture.
9. Food laws relating to milk, butter, cream, and cheese. Oleomargarine, and the laws relating to its manufacture and sale.
10. Milk from other animals than the cow.
11. Diseases conveyed by milk. Sterilization and pasteurization of milk.
12. Milk as a food for the young; as a food for adults. The constituents of milk considered in detail..
1. Compare the composition of cream and milk (see charts). Compare the proportions here with the proportions you discovered to hold good in the case of some other food. (See Question 10, Chapter X, page 88.)
2. What constituents in milk were isolated in the work of this chapter?
3. Compare the whipping of cream with the frothing of milk when it boils.
4. Compare two methods of making Welsh rabbit with the two methods of making the dish where potatoes are combined with cheese in Chapter II, pages 9 and 10.
5. Compare the making of the cream tomato soup with the making of another soup made on a milk basis, given in a preceding lesson.
6. Should the scale of the lactometer read up or down? Why? Show why milk that has been skimmed and then has water added might respond to the standard specific gravity test with the lactometer.
7. Discuss butter fat vs. butter as estimated by Babcock's test.
8. Account for the relative cost of cream and of butter.
9. What is the nutritive ratio of milk? What bearing has this on the suitability of milk as a food for the young?
10. Discuss the changes brought about by the boiling of milk.