The school kitchen textbook

Boil the shells and water ten minutes, longer will not harm, and just before serving add the milk and serve as soon as the milk is hot. Recipe, No. 33. Chocolate and Cocoa 1 c. milk scalded. 1 oz. or a square of chocolate. 1 c. hot water. 1 tbsp. sugar. Cut the chocolate into small pieces and put it with the sugar and two tablespoons of the water into a saucepan . Stir over the fire until smooth and glossy. Add the remainder of the water gradually, and then the milk. Serve at once. Use twice as much chocolate if a richer drink be desired. For cocoa use one tablespoon. Water Thickened by Gelatine Water is made solid by freezing in salt and water as in water-ices and sherbets. It is made stiff by the addition of gelatine, a substance obtained from cleaned bones, tendons, and hides of animals. Gelatine softens and swells in cold water and dissolves in boiling water, and when the mixture is cold, it forms a stiff jelly-like substance. Fruit juices and other flavors are added with the boiling water to make the jelly more palatable. Gelatine is also used to thicken milk, cream, and various food combinations. Recipe, No. 34. Orange Jelly I box gelatine. Juice 1 lemon. ^ c. cold water. 1 c. sugar. 1 0. boiling water. 1 pt. orange juice. Soak the gelatine in cold water until soft. Add the boiling . water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, then strain through fine linen into moulds or shallow pans, which have been wet in cold water. If granulated gelatine is used take two and one half tablespoons for either recipe. Recipe, No. 35. Bananas and Lemon-Jelly I box gelatine. 1 c. sugar. 1 c. cold water. f c. lemon juice. 1 pt. boiling water. 1 square inch stick cinnamon. Soak the gelatine in the cold water. Shave the lemon rind, using none of the white. Steep it w^th the cinnamon in the boiling water ten minutes ; add the soaked gelatine, sugar, and lemon juice, and when dissolved, strain into shallow dishes. When cold, cut it into dice or break it up with a fork, put it in a glass dish in layers with sliced bananas. Serve it with medium cream. LESSON IX MILK Water Protein Fat Whole Milk Skim Milk . Butter . . Cream Cheese 90.5 11.0 34.2 3.3 3.4 1.0 25.9 4.0 .3 85.0 33.7 Carbohydrates 5.0 5.1 2.4 Ash .7 •7 3.0 3,8 Water Skim Milk Whole Milk Cheese Butter Protein Fat Carbohydrates Cheese Butter Skim Milk Skim Milk Cheese Whole Milk Whole Milk Whole Milk Cheese Butter Skim Milk Butter Ash Cheese Butter Whole Milk Skim Milk