Selection and preparation of food

Compare (a), (b), (c) as to tenderness and flakiness. Explain the purpose of the various points in the manipulation. How modify the procedure in (c) in order to increase tenderness and flakiness? Use (a) or (b) as a Laboratory Manual 53 pie crust with any filling desired. What precautions must be taken in preparing a pie with a top crust? (c) may be baked in patty shells and filled with any hot, creamed meat or fish. Lemon Filling for Pie, 1 c sugar 2 c boiling water 5 tbsp flour. Corn- 2 egg yolks starch may be used 1 tsp butter instead of flour 1 lemon, juice and grated (more or less ?) rind Mix the sugar, flour, butter, and lemon, add the hot water and let boil up. Place in double boiler and cook 10 minutes. (When shall the egg be added?) Fill into the crust and cover with a meringue made of the whites of the eggs and 4 tbsp of sugar. Brown lightly in the oven. SALAD DRESSINGS Experiment 93. (a) French Dressing. 2 tbsp vinegar \ tsp salt 6 tbsp oil \ tsp pepper Few grains paprika Mix together salt, pepper, and oil. Add acid slowly and beat until an emulsion is formed. (b) Mayonnaise — Quick Method. Whole egg (unbeaten) -| tsp salt 1 c olive oil I to 2 tbsp acid •J tsp mustard Cayenne or paprika Begin with egg, 4 tbsp oil, and 1 tbsp acid. Beat until 54 Preparation of Food thick. Add the remainder of the oil and the acid alternately, continue the beating until all are emulsified. Explain the nature of these two products. How do they differ and why? Compare whipped cream, Experiment 26. Use these dressings in the making of suitable salads. See Experiment 17. Experiment 94. Practice Demonstration. Present to the class some phase of the work done during the course, illustrating the principles involved by a suitable demonstration. This exercise should cover the following points: (a) Name of the dish. (b) Statement of the principle to be demonstrated. (c) Brief discussion of materials used. (d) Points observed in selection of materials, utensils, and manipulation. (e) Menus in which this dish is used. (/) Cost and dietetic value. SECOND SEMESTER PRESERVATION OF FOOD1 References: Buchanan. Household Bacteriology. Conn. Bacteria, Yeasts and Molds. Marshall. Microbiology. Sherman. Food Products. Farmers' Bulletin 175. Home Manufacture and Use of Un fermented Grape Juice. Farmers' Bulletin 359. Canning Vegetables in the Home. Farmers' Bulletin 426. Canning Peaches on the Farm. Farmers' Bulletin 521. Canning Tomatoes at Home and in Club Work. Circular 108, California Agricultural Experiment Station. Grape Juice. Bulletin No. 7, University of Illinois, Department of Household Science. Jelly and Jelly Making. Bulletin No. 102, Delaware Agricultural Experiment Station. Fruit Juices. Experiment 95. Agencies for Preservation. Pare ripe peaches, cutting them into quarters. Place 5 or 6 pieces in a small dish and expose at room temperature as a check upon the experiments which follow. I. Place a sample in the refrigerator. 1 For preservation of animal foods see Course I. 56 Preparation of Food 2. Place slices of fruit in a jar. Cover with water and seal. 3. Prepare a second sample as above ; heat in steamer for 30 minutes. 4. Cover slices with alcohol. 5. Cover slices with vinegar. 6. Cover slices with sirup made by boiling 4 parts sugar and 1 part water.