Heat ^ c of granulated sugar in an omelet pan over a low flame, stirring constantly until it is melted to a sirup. Remove from fire, add quickly -J c of chopped peanut kernels, and pour at once into a warm buttered pan. Compute cost per pound. Experiment 125. Glace Nuts or Fruit. Boil i c of sugar in J c of water to the brittle or "hard crack" stage. Remove the saucepan from the fire, setting it into a pan of hot water during the dipping of the nuts or fruit. Hold the fruit by the stem and the nuts upon a long pin while dipping them in the sirup. Cool upon oiled paper. Weigh when hard enough to handle, and compute cost per pound. What is probably the chief item of cost in the prepara- tion of commercial Hace nuts? Laboratory Manual 69 STARCH Experiment 126. Structure of Grain. Examine under the microscope, and make drawings of starch cells from corn, potato, rice, and wheat. Experiment 127. Solubility of Starch. (a) Mix i tsp of starch in 2 tbsp of cold water. Filter. Test filtrate and residue for starch. (b) Mix J tsp of starch in 2 tbsp of cold water ; heat to boiling, filter, and test filtrate and residue for starch. Explain. Experiment 128. Effect of Heat. (a) Heat 1 tsp starch until light brown, stirring con- stantly. Taste. Test for starch. What is the product? Mix 1 tsp of product above with 2 tsp cold water. Add £ c hot water and let boil up once. Mix 1 tsp starch with 2 tsp cold water. Add J c hot water, stirring well. Let boil up once. Compare the products as to consistency of paste. What property of the starch was impaired by the dry heating? (b) Stir 1 tsp of starch into -| c of boiling water. Ex- plain the result. Compare with tapioca. (c) Mix 1 tsp starch with J c cold water. Heat in double boiler. Record temperature at which mixture begins to take on a pasty consistency. Examine condition of starch cells at this stage under the microscope. Make drawings. jo Preparation of Food Continue heating until temperature becomes stationary. Record this temperature. Examine condition of starch cells at this temperature. (d) Prepare a second sample as above, but heat at once over naked flame, boiling for 5 minutes. Examine cells from this paste under microscope. Compare (c) and (d) as to flavor. Is the boiling temperature necessary in order to gela- tinize the starch grains ? Does this temperature seem to be necessary to the development of flavor? What can you say as to the digestibility of raw starch ? Experiment 129. White Sauces. Prepare white sauces of different consistency by using the following proportions of ingredients : Milk c Flotir tbsp Butter tbsp (a) 1. Thin sauce I I I 2. Medium sauce I 2 2 3. Thick sauce I 3 2 Melt butter until it bubbles, add flour, mixing thor- oughly. Add milk, stirring constantly. Boil. (Z?) Same as (a), using cornstarch instead of flour. (c) Repeat (a), but brown flour in the butter before adding the milk. Explain differences. Give uses for sauces of each consistency in (a). For what dish is (b) the foundation? Determine Laboratory Manual 71 suitable amounts of sugar, egg, and flavoring to complete the dish. When should the egg be added ? What are the products in (c) ? Experiment 130. Cream of Tomato Soup. Using the proper proportions of flour, butter, and liquid, prepare cream of tomato soup.

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Heat ½ c of granulated sugar in an omelet pan over a low flame, stirring constantly until it is melted to a sirup. Remove from fire, add quickly ½ c of chopped peanut kernels, and pour at once into a warm buttered pan. Compute cost per pound. Experiment 125. Glace Nuts or Fruit. Boil 1 c of sugar in ½ c of water to the brittle or "hard crack" stage. Remove the saucepan from the fire, setting it into a pan of hot water during the dipping of the nuts or fruit. Hold the fruit by the stem and the nuts upon a long pin while dipping them in the sirup. Cool upon oiled paper. Weigh when hard enough to handle, and compute cost per pound. What is probably the chief item of cost in the preparation of commercial glace nuts? Laboratory Manual 69 STARCH Experiment 126. Structure of Grain. Examine under the microscope, and make drawings of starch cells from corn, potato, rice, and wheat. Experiment 127. Solubility of Starch. (a) Mix i tsp of starch in 2 tbsp of cold water. Filter. Test filtrate and residue for starch. (b) Mix J tsp of starch in 2 tbsp of cold water ; heat to boiling, filter, and test filtrate and residue for starch. Explain. Experiment 128. Effect of Heat. (a) Heat 1 tsp starch until light brown, stirring constantly. Taste. Test for starch. What is the product? Mix 1 tsp of product above with 2 tsp cold water. Add £ c hot water and let boil up once. Mix 1 tsp starch with 2 tsp cold water. Add J c hot water, stirring well. Let boil up once. Compare the products as to consistency of paste. What property of the starch was impaired by the dry heating? (b) Stir 1 tsp of starch into -| c of boiling water. Explain the result. Compare with tapioca. (c) Mix 1 tsp starch with J c cold water. Heat in double boiler. Record temperature at which mixture begins to take on a pasty consistency. Examine condition of starch cells at this stage under the microscope. Make drawings. jo Preparation of Food Continue heating until temperature becomes stationary. Record this temperature. Examine condition of starch cells at this temperature. (d) Prepare a second sample as above, but heat at once over naked flame, boiling for 5 minutes. Examine cells from this paste under microscope. Compare (c) and (d) as to flavor. Is the boiling temperature necessary in order to gelatinize the starch grains ? Does this temperature seem to be necessary to the development of flavor? What can you say as to the digestibility of raw starch ? Experiment 129. White Sauces. Prepare white sauces of different consistency by using the following proportions of ingredients : Milk Flotir tbsp Butter tbsp (a) 1. Thin sauce 2. Medium sauce 3. Thick sauce Melt butter until it bubbles, add flour, mixing thoroughly. Add milk, stirring constantly. Boil. (Z?) Same as (a), using cornstarch instead of flour. (c) Repeat (a), but brown flour in the butter before adding the milk. Explain differences. Give uses for sauces of each consistency in (a). For what dish is (b) the foundation? Determine Laboratory Manual 71 suitable amounts of sugar, egg, and flavoring to complete the dish. When should the egg be added ? What are the products in (c) ? Experiment 130. Cream of Tomato Soup. Using the proper proportions of flour, butter, and liquid, prepare cream of tomato soup.

Selection and preparation of food