Principles of food preparation

Proceed as before, omitting the salt, and omitting the final beating. Compare the flavor of the two. Cocoa III Proceed by the directions on the can of cocoa. Compare the flavor of the cocoa made by the different methods, and account for the differences. Compare the cost. Decide which method you prefer. It is very much a matter of individual taste. Note. Cream may be substituted for one-half the milk in making cocoa, if it is desired to enrich it. Spanish Chocolate I Ingredients. Chocolate, sugar, water, salt, milk, eggs. Proportions. Twice as much sugar as chocolate. As much water as sugar. One cup of milk and one egg to every ounce of chocolate. One-quarter of a teaspoonful of salt to every cup of milk. Method. Break the chocolate into little bits and cook with the water, sugar, and salt until a paste is formed as in Cocoa I. Add the milk, let the whole boil for a minute, have ready the eggs, stiffly beaten, and turn them quickly into the hot chocolate, beating vigorously all the while with a Dover beater. This dish will be more successful if one person turns in the eggs while the other beats, but a rapid worker can manage both operations. The essential point is that the eggs shall be beaten into the mixture before they have time to coagulate in lumps. The chocolate when finished should be very thick but smooth in consistency. Make on the basis of two squares (ounces) of chocolate. Spanish Chocolate II Ingredients and proportions the same as before. Method the same, except that in this case the chocolate is to be quickly poured on to the beaten eggs in a bowl, while the mixture is vigorousl}^ beaten as before with a Dover beater. Compare the flavor of the two. Which do you like best? Account for the difference. (Recall the conclusions you formed regarding the effect of initial high temperature on eggs. Chapter V, page 34). In which method of making the Spanish chocolate is it easier to avoid curdling the eggs? FRUIT DRINKS Fruit Punch Ingredients and method. Equal parts of shredded pineapple, strawberries, and red currants. Cook until soft in half their volume of water, strain, sweeten, and when cold dilute to taste with water or Apollinaris, and serve in glasses half filled with shaved ice. Apple Tea Ingredients. Ten sour apples, two quarts of water* four tablespoonfuls of sago, the juice of two lemons; sugar to taste — or from one to two cups of sugar. Method. Wipe and chop the apples, and cook in water until tender. Strain, add the sago, cook again until slightly thickened, sweeten, chill, add lemon juice, and serve. Tea Punch Ingredients. }/2 cup boiling water. 3^ cup lemon juice. 1 cup sugar. 1 cup orange juice. ^ cup dry tea. 1 cup grated pineapple. 1 cup strawberry pulp. 1 quart ice water. ^ Method. Mix the ingredients in the order given. Let stand for 15-20 m., strain, chill, and serve in tall glasses with a candied cherry in each glass. Or the mixture may be poured over a block of ice in a punch bowl and a quart of Apollinaris added before serving. Experiments to Aid or Confirm Inferences Tannin: Its Presence and its Effects Presence of Tannin Into eight test tubes pour about one inch of the following, respectively: Grape juice. Apple juice or cider, or cider vinegar.