10. Ammonia is found to be a by-product of the lard-
rendering works. Try to account for its formation under
the conditions of the manufacture of lard.
11. Similarly account for the production of glycerine as
a by-product of the soap factory.
12. Trace, so far as you can, the relation between the
experiments and the practical work outlined in this chapter.
13. If you dropped grease on your apron or dress, how
might you best remove it? Name some other practical
applications in the work of the home of your knowledge
regarding the solvents of fat.
14. Enumerate the principles of the preparation of fats
for food that you have learned in using the recipes in this
chapter.
15. What principle has been reviewed in this chapter?
What new principle has been learned in the making of the
lemon sauce?
EXERCISES
1. Nutted cream is a rich dessert made of thick cream,
sweetened, flavored, mixed with chopped almonds or
pecans, then chilled, molded, sprinkled with very finely
EXERCISES 129
chopped nuts on being turned out of the mold, and served
with a fruit sauce. A small amount of gelatine will be
needed to stiffen the mold. Make a nutted cream on the
basis of one cupful of cream✪ Nutted Cream.
2. A suet pudding is made of equal parts of finely
chopped suet, molasses, and milk, with three times as
much flour as suet. Salt, one-fourth teaspoonful to each
cupful of flour, and baking powder, from one to two tea-
spoonfuls to a cupful of flour, are added. Either nutmeg,
or other ground spice, and dried fruit make a very wel-
come addition. Make a suet pudding on the basis of one-
half cupful of flou✪ Suet Puddingr. The pudding may be steamed in a
well-greased mold, or tied in a floured cloth and cooked in
boiling water.
3. '^ Scrapple " is a dish made of corn-meal mush, with
salt pork, previously cooked and chopped✪ Scrapple, stirred into
it. The mixture may be molded in bread tins, and when
cold can be sliced and fried. Make a small mold of
scrapple.
References
Bailey. Sanitary and Applied Chemistry, Chap. XVIII.
Chittenden. Physiological Economy in Nutrition, Chaps. I, II, III.
Jordan. The Principles of Human Nutrition, Chaps. IV, V, VII.
Hutchison. Food and Dietetics, see Index.
Lassar-Cohn. Chemistry in Daily Life, Lectures IV and IX.
Lusk. The Science of Nutrition, Chap. VII.
Sherman. Chemistry of Food and Nutrition, Chap. I; also see Index.
Snyder. Human Foods, Chap. I.
Thompson. Practical Dietetics, see Index.
Wiley. Foods and Food Adulterants, see Index.
Any text on Organic Chemistry for aconitic and acrylic acids.
CHAPTER XIV
CEREALS AND OTHER STARCHY FOODS
Page 56 · 3 recipe records on this page
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
10. Ammonia is found to be a by-product of the lardrendering works. Try to account for its formation under the conditions of the manufacture of lard.
11. Similarly account for the production of glycerine as a by-product of the soap factory.
12. Trace, so far as you can, the relation between the experiments and the practical work outlined in this chapter.
13. If you dropped grease on your apron or dress, how might you best remove it? Name some other practical applications in the work of the home of your knowledge regarding the solvents of fat.
14. Enumerate the principles of the preparation of fats for food that you have learned in using the recipes in this chapter.
15. What principle has been reviewed in this chapter? What new principle has been learned in the making of the lemon sauce?
1. Nutted cream is a rich dessert made of thick cream, sweetened, flavored, mixed with chopped almonds or pecans, then chilled, molded, sprinkled with very finely
chopped nuts on being turned out of the mold, and served with a fruit sauce. A small amount of gelatine will be needed to stiffen the mold. Make a nutted cream on the basis of one cupful of cream.
2. A suet pudding is made of equal parts of finely chopped suet, molasses, and milk, with three times as much flour as suet. Salt, one-fourth teaspoonful to each cupful of flour, and baking powder, from one to two teaspoonfuls to a cupful of flour, are added. Either nutmeg, or other ground spice, and dried fruit make a very welcome addition. Make a suet pudding on the basis of onehalf cupful of flour. The pudding may be steamed in a well-greased mold, or tied in a floured cloth and cooked in boiling water.
3. '^ Scrapple " is a dish made of corn-meal mush, with salt pork, previously cooked and chopped, stirred into it. The mixture may be molded in bread tins, and when cold can be sliced and fried. Make a small mold of scrapple.
References
Bailey. Sanitary and Applied Chemistry, Chap. XVIII.
Chittenden. Physiological Economy in Nutrition, Chaps. I, II, III.
Jordan. The Principles of Human Nutrition, Chaps. IV, V, VII.
Hutchison. Food and Dietetics, see Index.
Lassar-Cohn. Chemistry in Daily Life, Lectures IV and IX.
Lusk. The Science of Nutrition, Chap. VII.
Sherman. Chemistry of Food and Nutrition, Chap. I; also see Index.
Snyder. Human Foods, Chap. I.
Thompson. Practical Dietetics, see Index.
Wiley. Foods and Food Adulterants, see Index.
Any text on Organic Chemistry for aconitic and acrylic acids.
CHAPTER XIV
Records on this page
Nutted CreamSuet PuddingScrapple