Selection and preparation of food

Serve with croutons prepared by cutting strips ½ inch in width from thick slices of fine-grained bread and toasting them in a moderate oven to a delicate brown. See Experiment 128 (a). Experiment 131. Snow Pudding. 1 c water J tsp vanilla 1 tbsp cornstarch 1 egg white 2 tbsp sugar J tsp salt Mix the starch in one-fourth of the water. Heat the remainder to boiling, stir in the starch, and boil for 10 minutes. Add the sugar ; remove from the fire and stir into it immediately the stiffly beaten egg white, to which was added the salt. Add vanilla. Heap lightly upon a dish and drop jelly or marmalade in the center. Serve cold. Experiment 132. Prepare other puddings by varying these recipes. Experiment 133. Fig Tapioca. -J c minute tapioca | c light brown sugar 1 J c water Cinnamon 1 lb diced figs J2 Preparation of Food Cook in double boiler two hours. Serve cold with cream. Why is the temperature of the double boiler sufficient for this preparation ? Experiment 134. Escaloped Macaroni or Spaghetti. Break the macaroni into small .pieces, cook in boiling, salted water until tender. Drain in a colander, rinse with cold water. Fill a baking dish with alternate layers of macaroni, white sauce, and finely divided cheese, cover with buttered crumbs. Bake in a slow oven until crumbs are brown. Serve hot. (Prepare buttered crumbs by stirring 4 or 5 measures of fine bread crumbs into 1 measure of melted butter until the crumbs are well coated.) CEREALS Experiment 135. (a) Examine the following types of breakfast cereals : Cracked wheat, oatmeal, corn meal, rice; rolled oats, cream of wheat ; shredded wheat, puffed rice, corn flakes. Note in each case : bulk, cost per pound, and fuel value. (b) Weigh out 1 oz of each of the uncooked cereals furnished. Cook over the free flame for 5 minutes, remove to double boiler, and continue the cooking 30 minutes. Note: 1. The measure of dry material taken. 2. The measure of water used. 3. The measure of resulting products. Is there any relation between the amounts of water needed for each ? Laboratory Manual 73 How many of these yield satisfactory products in the time allowed ? Compare the unsatisfactory products with properly cooked samples in regard to flavor and appearance. What problem other than the proper cooking of the starch is involved in the preparation of cereals? Determine the fuel value and cost of an individual serving of each cereal. Estimate the number of servings in ten cents' worth of each. Experiment 136. Cooking of Rice. (a) Weigh 1 oz of rice, noting its bulk. Wash thoroughly, to remove dust and loose starch from the surface of the grains. Add to 4 c of rapidly boiling, salted water (£ tsp salt). Keep up the rapid boiling until the rice is tender. Transfer to a strainer and pour cold water through it. Shake off the surplus water and dry the rice a little in the oven. (b) Prepare 1 oz of rice as above. Cook for 3 to 5 minutes in £ c of boiling, salted water (| tsp salt. Why less than in (a) ?). Finish the cooking in a double boiler. Avoid stirring while cooking. Remove cover from saucepan and shake the contents for a few minutes to aid in drying.