The school kitchen textbook

boiling point. Steaming ; (a) moist, cooking in steamer directly over steam, (6) dry, cooking in double boiler surrounded by steam. Frying ; cooking by immersion in deep hot fat. Sauteing ; cooking in small amount of hot fat and turning food over. The hot metal methods are : Pan Broiling ; cooking in a very hot pan, slightly greased. Pan Baking ; cooking on hot griddle with little or no fat. Other methods are combinations of two or more. Braising ; stewing and baking in rich gravy in covered pan. Pot Roasting, or Smothering; stewing in little water in closely covered pan with frequent boiling down and browning. Fricasseeing ; frying and stewing or Brown Stew ; stewing and frying ; White Stew. En Casserole; broiling or frying; then baking in rich gravy in covered dish suitable for serving. Planking ; broiling or baking on hot board ; sometimes before a hearth fire. Toasting ; browning of bread or cooked starchy mixtures over the fire. Popping ; quick bursting of corn kernels over hot fire. Baking is also done in a Dutch kitchen, before a hearth fire, in hot ashes, over hot stones, and in steam from seaweed, closely covered. Fireless Cooker; short boiling on stove, then stewing or cooking at low temperature for a long time in the confined heat of a cooker, and sometimes finishing with quick baking. TEMPERATURES USED IN COOKING Freezing point of Water, 32° Fah. Mixture of Rock Salt and Ice, 15° to 20° Fah. Blood temperature, 98.6° Fah. Simmering point, 185° to 210° Fah. Stewing and Coddling, 185° to 210° Fah. Boiling, 212° Fah. Steaming, moist, 212° Fah. Steaming, dry, 200° to 210° Fah. Frying, 350° to 400° Fah. Baking, 300° to 450° Fah. Roasting and Broiling, 800° to 1000° Fah. Remember the temperature increases in this order: simmer, stew, steam, and boil ; then bake, fry, roast, and broil. Proteins coagulate in a temperature of 158° to 167° Fah. Starch gelatinizes at 149° to 185° Fah. Ferments are destroyed at 160° and up. The temperatures given in this book are in Fahrenheit, the scale we use in our daily life. However, many consider the Centigrade reading as more scientific as it is used in advanced research work. To change a temperature reading from Centigrade to Fahrenheit, multiply Centigrade temperature by 1.8 and add 32°, which will give the equivalent temperature in Fahrenheit. Thus a temperature of 100° Centigrade is equivalent to 212° Fahrenheit. Recipe, No. 27. Baked Potatoes Select potatoes of uniform size. Wash and scrub them well. Bake in a clean, hot oven from thirty to forty-five minutes, or until soft. Break the skins to let the steam inside escape. Serve at once, uncovered. Should there be any potatoes left over, peel them that they may be in better condition to warm for another meal. Baking may be hastened by washing the potatoes in hot water. Sweet potatoes. Sweet potatoes may be baked by following directions for white potatoes. COOKING 111 Recipe, No. 28. Parmesan Potatoes Take as many potatoes as desired, scrub them well and be careful that they have no dark spots. Bake them in a hot oven, but not so hot that they will become hard or burn. When done cut in halves, scoop out the potato into a hot bowl. Mash it well, adding butter, salt, pepper and grated cheese to taste. Refill the skins and heat again before serving. LESSON VIII \A/'ATER