Principles of food preparation

Oysters, Steamed and Broiled Select three oysters of about equal size, and weigh them in bulk. Allow one to remain uncooked, steam another until the gills separate and crinkle, broil the third over a clear fire or under a gas flame. Use a fine wire broiler, which should be lightly greased. Compare the three oysters: (1) as to size, weight, and consistency; (2) as to flavor. EFFECT OF HEAT ON FOOD 3 Eggs, Soft-cooked and Baked Weigh three eggs. Cook one by placing it in a saucepan, pouring over it boiling water to cover, and then allowing it to stand near the heat, but not close enough to boil, for ten minutes. In the large end of the third egg prick several holes with a pin, being careful merely to penetrate the shell, then bake in a hot oven for 10 m. Compare the three eggs: (1) as to weight and consistency; (2) as to flavor. DAINTY SERVICE OF BAKED POTATO Potatoes, Boiled and Baked Scrub two potatoes with a small brush, and weigh them. Cook one by steaming or boiling for 30 m., cook the other by baking on the grate of a hot oven for 45 m. Ascertain whether each one has lost or gained in weight as a result of cooking. Compare the flavor of the baked and the boiled potato. Compare both the flavor and the consistency of cooked and uncooked potatoes. Beets, Baked and Steamed Wash the beets, and trim off the ends to within about an inch of the roots, but avoid cutting or bruising the skin, lest the color or sweetness of the vegetable be lost. Cook one of the beets in boiling water for from one-half to one hour for a young beet, for a much longer time if old. Bake the other on the grate of a hot oven for one hour, or until tender. Compare the raw, steamed, and baked beets as to weight, color, and consistency. After removing the skin the cooked beets should be sliced, quartered, and served hot with butter. Tomatoes, Baked and Steamed Wash two tomatoes, and weigh before cooking. Place one on a small dish in the steamer, and cook for 20-30 m. Place the other in a small agate pan, and bake in a hot oven for 10-15 m. Compare raw, baked, and steamed tomatoes as to weight, color, flavor, and consistency. Apples, Baked and Steamed Wipe the apples, and core from the blossom end. Weigh before cooking. Steam and bake the same as tomatoes, allowing perhaps 5-10 m. longer for each cooking process. Ascertain the loss or gain in weight after cooking. Compare the flavor and consistency of raw, baked, and steamed apples. Peaches, Baked and Steamed Weigh the peaches before cooking, and steam and bake the same as tomatoes, allowing 5-10 m. less for each process. Compare raw, baked, and steamed peaches as to weight, flavor, and consistency. EFFECT OF HEAT ON FOOD 5 , Bananas, Baked and Steamed Remove the skin from bananas and weigh them. Steam and bake the same as tomatoes, allowing 20 m. for the first process, 15 m. for the second. Compare raw, baked, and steamed bananas as to weight, flavor, and consistency. Note. The cooked fruit may be served with sugar and cream. A little lemon juice added to the bananas will be an improvement. Experiment to Aid or Corroborate Inference