Selection and preparation of food

vessel, cover with cold water, bring gradually to the simmering point. If it is suspected that the brine used in the curing was very strong, this water may be drained off and replaced by fresh water of about the same temperature. Continue the simmering for 5 or 6 hours. Let cool in the water in which it was cooked. Why? Afterwards drain well, slice very thin, and serve. Experiment 76. Boiled Ham. Process essentially the same as outlined for corned beef. Experiment 77. Salted Fish (Mackerel or White Fish). Wash the fish free from salt in plenty of cold water. Allow to soak in fresh water for some hours (6 to 10). Place in a pan of cold water, bring to the simmering point, and cook for 15 minutes. Drain carefully, season well with butter, and serve hot, or an egg sauce may be used. Egg Sauce. 3 tbsp butter 1 c milk or water 1 tbsp flour Salt and pepper 2 eggs cooked hard Heat the butter in a saucepan until it bubbles ; stir in the flour, mixing thoroughly ; add milk, salt, and pepper. Let boil up well, remove from fire, and stir in the eggs cut into quarters. Pour over the fish. Experiment 78. Broiled Bacon. Pan broil thin slices of bacon until crisp. Drain off the fat well before serving. What can you say as to the digestibility of bacon? 46 Preparation of Food Experiment 79. Broiled Ham. Process same as in Experiment 78. Experiment 80. Creamed Dried Beef. Take J lb dried beef. Separate into pieces, pour hot water over, and drain well. Put into white sauce made as follows : Melt 2 tbsp of butter in a saucepan, add 1 tbsp of flour, mix well. Add 1 c of milk, stirring carefully until the mixture boils. Serve hot. Experiment 81. Creamed Codfish. Cut codfish into small pieces, allowing f c of fish to 1 c of white sauce, made as in Experiment 80. Soak the fish until salt is sufficiently removed. Cook until tender. Drain, add sauce, heat, and serve. LEFT-OVERS What is the chief object sought for in preparation of dishes from food materials remaining from their first serving? What principle should guide in determining the manner of utilizing these materials? What must be avoided in the second cooking of meat? What can you say as to the digestibility of so-called "made" dishes? Why can no definite recipes be formulated for the use of left-overs? Experiment 82. Preparation of Left-Overs. Devise four ways for utilizing cold cooked beef. Record all extra food materials and seasonings used. Laboratory Manual 47 Suggest cases in which the left-over itself may be utilized as a seasoning. Determine if the results are worth the extra materials, the time, and the fuel used. GELATIN Experiment 83. Comparison of Commercial Gelatins. (For sources of gelatin see Experiment 55 (1), Experiment 60 (b), Experiment 63.) Compare the various commercial gelatins as to efficiency and cost by preparing 1%, 3%, and 5% solutions of each, using 1 tsp of gelatin as a basis. Estimate the price paid for sugar in the "ready to use" preparations. Experiment 84. Properties of Gelatin. 1. Cover 1 tsp of gelatin with \ c cold water and let stand 10 minutes. 2. Cover 2 tsp of gelatin with 4 tbsp of hot water. 3. Boil mixture ( 1 ) . Cool. 4. When (3) begins to stiffen, beat with Dover eggbeater. Carefully note results of each of the processes above. Compare each with effect of similar process upon albumin.