11. Is milk to be considered as a beverage or as a solid
food? What bearing has this on our use of milk as a
beverage, whether it should be sipped slowly or swallowed
at a draught? What bearing has it on our combination
of milk with other foods?
12. Compare the three white sauces, and make a list
of the dishes which are based on each. Keep this list
on a separate page, so that you may add to it from time
to time
EXERCISES
1. Devise a method of pasteurizing milk. Consult
your instructor as to its practicality, and then carry out
your process, verifying its results by a comparison of the
behavior of raw milk with your pasteurized milk when
both are applied to some culture medium.
2. Show how a thin cream may be stiffened with gela-
tine and beaten to a froth.
3. Combine milk with sago, arrowroot, or some other
farinaceous food, with appropriate flavoring, and addition
of other substances so as to make a dish which shall have
an approximately correct nutrient ratio.
113
114 PRINCIPLES OF FOOD PREPARATION
4. Make a cheese souffle on the basis of one-half cupful
of a thick white sauce and an equal quantity of cheese.
5. Devise attractive modes of serving cheese in com-
bination with green vegetables such as lettuce, cress, etc.,
which are rich in potash salts.
6. Make a coffee, cocoa, or chocolate junket.
7. Mocha icing for cakes, etc., is made of butter, thor-
oughly washed in cold water until it is of a waxy consist-
ency, and then mixed with powdered sugar and flavored
with very strong coffee. It should be a rich brown color,
and have a strong flavor of coffee. Make a portion on
the basis of one-quarter cupful of butter.
References
Bailey. Sanitary and Applied Chemistry, Chap. XXI.
Church. Foods, Part III.
Conn. Bacteria, Yeasts, and Molds in the Home, see Index.
Jordan. The Principles of Human Nutrition, Chap. XVII.
Hutchison. Food and Dietetics, Chaps. VII, VIII, and IX.
Lassar-Cohn. Chemistry in Daily Life, Lecture III and IV.
Lusk. Science of Nutrition, Chaps. IX and X.
Russell. Dairy Bacteriology.
Snyder. Human Foods, Chap. VII.
Thompson. Practical Dietetics, Milk.
Wiley. Foods and Food Adulterants, Part JY.
Farmers' Bulletins, U. S. Dept. of Agriculture: No. 9, The Fermen-
tations of Milk; 29, The Souring of Milk; 42, Facts About Milk; 63,
Care of Milk on the Farm; 74, Milk as Food, and 363, The Use of
Milk as Food.
Also, Farmers' Bulletin L31: Household Tests for the Detection of
Oleomargarine and Renovated Butter; and Bulletin 61, U. S. Dept. of
Agriculture, Bureau of Animal Industry: The Relation of Bacteria to
the Flavor of Cheddar Cheese.
CHAPTER XIII
FATS
To the Student. The fats most commonly used in the
diet are cream, butter, and oHve oil. Fatty foods which
are so rich in this substance as almost to come under the
heading of pure fats are bacon, pork, many varieties of
nuts, some of the rich cream cheeses, the yolks of eggs,
chocolate, etc. Then there are the fats which are used
as a medium for conveying heat, as in deep fat frying, and
the fats which are used as shortening.
Since fat when overcooked is chemically changed to
such an extent as to become very unwholesome — even
poisonous — it is quite essential to know how to use fat
so that we may gain rather than lose in health and vigor
from employing it freely in our daily meals.
Page 49
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
11. Is milk to be considered as a beverage or as a solid food? What bearing has this on our use of milk as a beverage, whether it should be sipped slowly or swallowed at a draught? What bearing has it on our combination of milk with other foods?
12. Compare the three white sauces, and make a list of the dishes which are based on each. Keep this list on a separate page, so that you may add to it from time to time
1. Devise a method of pasteurizing milk. Consult your instructor as to its practicality, and then carry out your process, verifying its results by a comparison of the behavior of raw milk with your pasteurized milk when both are applied to some culture medium.
2. Show how a thin cream may be stiffened with gelatine and beaten to a froth.
3. Combine milk with sago, arrowroot, or some other farinaceous food, with appropriate flavoring, and addition of other substances so as to make a dish which shall have an approximately correct nutrient ratio.
4. Make a cheese souffle on the basis of one-half cupful of a thick white sauce and an equal quantity of cheese.
5. Devise attractive modes of serving cheese in combination with green vegetables such as lettuce, cress, etc., which are rich in potash salts.
6. Make a coffee, cocoa, or chocolate junket.
7. Mocha icing for cakes, etc., is made of butter, thoroughly washed in cold water until it is of a waxy consistency, and then mixed with powdered sugar and flavored with very strong coffee. It should be a rich brown color, and have a strong flavor of coffee. Make a portion on the basis of one-quarter cupful of butter.
References
Bailey. Sanitary and Applied Chemistry, Chap. XXI.
Church. Foods, Part III.
Conn. Bacteria, Yeasts, and Molds in the Home, see Index.
Jordan. The Principles of Human Nutrition, Chap. XVII.
Hutchison. Food and Dietetics, Chaps. VII, VIII, and IX.
Lassar-Cohn. Chemistry in Daily Life, Lecture III and IV.
Lusk. Science of Nutrition, Chaps. IX and X.
Russell. Dairy Bacteriology.
Snyder. Human Foods, Chap. VII.
Thompson. Practical Dietetics, Milk.
Wiley. Foods and Food Adulterants, Part IV.
Farmers' Bulletins, U. S. Dept. of Agriculture: No. 9, The Fermentations of Milk; 29, The Souring of Milk; 42, Facts About Milk; 63, Care of Milk on the Farm; 74, Milk as Food, and 363, The Use of Milk as Food.
Also, Farmers' Bulletin L31: Household Tests for the Detection of Oleomargarine and Renovated Butter; and Bulletin 61, U. S. Dept. of Agriculture, Bureau of Animal Industry: The Relation of Bacteria to the Flavor of Cheddar Cheese.
CHAPTER XIII
To the Student. The fats most commonly used in the diet are cream, butter, and oHve oil. Fatty foods which are so rich in this substance as almost to come under the heading of pure fats are bacon, pork, many varieties of nuts, some of the rich cream cheeses, the yolks of eggs, chocolate, etc. Then there are the fats which are used as a medium for conveying heat, as in deep fat frying, and the fats which are used as shortening.
Since fat when overcooked is chemically changed to such an extent as to become very unwholesome — even poisonous — it is quite essential to know how to use fat so that we may gain rather than lose in health and vigor from employing it freely in our daily meals.