Method. Heat the water. Mix the sugar thoroughly
with the cornstarch, and stir into the hot or boiling water.
If the mixing of the sugar and cornstarch has been
thorough, and if the water is kept stirred while these are
being added, there will be no danger of lumping. Allow
to boil for a minute or less, stirring all the time, then re-
move from the fire, stir in the butter, let cool a little, and
add the lemon juice.
Make another portion of this sauce by cooking the
lemon juice in with the other ingredients, and see what
will happen.
Almond Butter
Pour boiling water over shelled almonds, and let them
stand in this for two or three minutes. Drain, put into
cold water for an instant, and then rub off the skins.
Stand the blanched nuts in a warm place until dry, grind
them finely in a food chopper, season very slightly with
FATS 125
salt, and use as you would peanut butter for sandwiches,
etc.
(See charts for richness of almonds in fat. This fat is said to be
easier digested than the fat of any other nuts, with the exception of
the fat of pecans.)
Broiled Bacon
Method I. Cut off the rind, and cut the bacon into
very thin, delicate slices. Cook these in a hot pan, turn-
ing when the slices become transparent, and removing as
soon as well curled. Drain off the fat immediately, place
the cooked bacon slices on absorbent paper, and serve
either as a breakfast dish or as a garnish for omelet,
steak, etc.
Method 2. Place the bacon slices in an oyster broiler
over a dripping pan in a very hot oven, and cook until
transparent and beginning to brown at the edges. Serve
as before.
Compare the flavor of the two. Which of the principles
of cooking is illustrated here?
Deviled Marrow Bones
Bones from the shin (the fore leg), or the shank (the
hind leg), of beef should be cut into pieces from one to
three inches long and scraped clean. Seal the ends with
a paste made of flour and water in the proportion of four
to one, tie securely in cheesecloth, and boil for 15 m. for
the shorter, 25-30 m. for the longer bones. Remove the
paste, season with salt and cayenne, and serve the smaller
pieces on toast, the larger neatly wrapped in small
folded doihes, and garnished with parsley or cress.
Note. Marrow is a very easily digested and wholesome form of
fat, and served in this way is often greatly relished as a supper dish.
The marrow from the shank is thought to be firmer and less oily than
that from the shin.
126 PRINCIPLES OF FOOD PREPARATION
Experiments to Aid or Confirm Inferences
I
Emulsification of Fat
1. Shake up a small amount of olive or cod-liver oil or
cottonseed oil in a test tube with a few drops of a solu-
tion of sodium hydroxide or carbonate of soda. Does the
whitish substance which results remind you of a food you
have recently studied? Examine a drop of this whitish
mass under the microscope.
2. Shake up as before a small amount of oil with a little
egg albumin dissolved in water. Examine under the
microscope as before.
II
Solubility of Fat
1. Shake up small portions of fat in a test tube with the
following, respectively: Water, alcohol (both cold and
hot), turpentine, ether. Determine which are solvents
of fat, and to what extent.
Ill
Decomposition of Fat
Page 54
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
Method. Heat the water. Mix the sugar thoroughly with the cornstarch, and stir into the hot or boiling water. If the mixing of the sugar and cornstarch has been thorough, and if the water is kept stirred while these are being added, there will be no danger of lumping. Allow to boil for a minute or less, stirring all the time, then remove from the fire, stir in the butter, let cool a little, and add the lemon juice.
Make another portion of this sauce by cooking the lemon juice in with the other ingredients, and see what will happen.
Almond Butter
Pour boiling water over shelled almonds, and let them stand in this for two or three minutes. Drain, put into cold water for an instant, and then rub off the skins. Stand the blanched nuts in a warm place until dry, grind them finely in a food chopper, season very slightly with
salt, and use as you would peanut butter for sandwiches, etc.
(See charts for richness of almonds in fat. This fat is said to be easier digested than the fat of any other nuts, with the exception of the fat of pecans.)
Broiled Bacon
Method I. Cut off the rind, and cut the bacon into very thin, delicate slices. Cook these in a hot pan, turning when the slices become transparent, and removing as soon as well curled. Drain off the fat immediately, place the cooked bacon slices on absorbent paper, and serve either as a breakfast dish or as a garnish for omelet, steak, etc.
Method 2. Place the bacon slices in an oyster broiler over a dripping pan in a very hot oven, and cook until transparent and beginning to brown at the edges. Serve as before.
Compare the flavor of the two. Which of the principles of cooking is illustrated here?
Deviled Marrow Bones
Bones from the shin (the fore leg), or the shank (the hind leg), of beef should be cut into pieces from one to three inches long and scraped clean. Seal the ends with a paste made of flour and water in the proportion of four to one, tie securely in cheesecloth, and boil for 15 m. for the shorter, 25-30 m. for the longer bones. Remove the paste, season with salt and cayenne, and serve the smaller pieces on toast, the larger neatly wrapped in small folded clothes, and garnished with parsley or cress.
Note. Marrow is a very easily digested and wholesome form of fat, and served in this way is often greatly relished as a supper dish. The marrow from the shank is thought to be firmer and less oily than that from the shin.
Experiments to Aid or Confirm Inferences
Emulsification of Fat
1. Shake up a small amount of olive or cod-liver oil or cottonseed oil in a test tube with a few drops of a solution of sodium hydroxide or carbonate of soda. Does the whitish substance which results remind you of a food you have recently studied? Examine a drop of this whitish mass under the microscope.
2. Shake up as before a small amount of oil with a little egg albumin dissolved in water. Examine under the microscope as before.
Solubility of Fat
1. Shake up small portions of fat in a test tube with the following, respectively: Water, alcohol (both cold and hot), turpentine, ether. Determine which are solvents of fat, and to what extent.
Decomposition of Fat