(c) Continue boiling the water in which the rice was
cooked in (a) until the volume is reduced about one-half.
Cool and note consistency. Explain. Add to this the
ingredients necessary to convert it into a cream of rice
soup.
74 Preparation of Food
(d) Record and compare in (a) and (b) :
1. Time of cooking.
2. Weight after cooking.
3. Bulk.
4. Appearance.
5. Flavor.
Explain any difference in weight and bulk between
(a) and (&).
Experiment 137. Escaloped Rice with Cheese.
Use rice from (a), Experiment 136. Prepare as in
Experiment 134.
Experiment 138. Escaloped Rice with Tomato.
Repeat Experiment 137, but use tomato sauce instead
of white sauce.
Experiment 139. Rice Croquettes.
Add to the rice from (b), Experiment 136, 1 tbsp
sugar, half of one egg yolk, a little nutmeg or lemon
extract✪ Rice Croquettes. Shape into croquettes. Roll in egg and bread
crumbs. Fry. Serve with jelly. See Experiment 89.
Experiment 140. Rice Pudding.
To 1 qt of whole milk add 4 tbsp of well-washed rice,
4 tbsp of sugar, and J tsp of salt. Bake 3 to 5 hours at a
low temperature, stirring the pudding up thoroughly
every hour. When it begins to thicken add f c seeded
raisins✪ Rice Pudding. Finally allow the top to brown nicely. Serve hot
or cold with thin cream.
Laboratory Manual 75
What are some good points in this pudding ?
Estimate nutritive value.
For what meal is it best suited ?
Experiment 141. Spanish Rice.
Brown 1 c uncooked rice and 1 small onion in 2 tbsp
butter ; add 1 pt hot water, 1 pt tomato ; season with salt
and pepper✪ Spanish Rice. Cook 30 minutes.
How has the lack of flavor in rice been overcome in
the preparations suggested above?
76
Preparation of Food
Comparison of Cereals
Tabulate results from cooked and ready prepared
cereals used.
Name of cereal
Bulk of
1 ozdry
Bulk of
1 oz
cooked
Water
required
Time
required
Cost of
individual
serving
Fuel
value
Laboratory Manual
77
Value of Ten Cents in Cereal Foods Compared with Other
Foods
Price per
pound
Weight of
ten cents'
worth
Total
nutrients
Fuel
value
Total
number of
servings
?8 Preparation of Food
Experiment 142. Composition and Preparation of
Vegetables.
General Observations
Examine the vegetables selected and classify them
as to
1. The part of the plant used.
2. The structure.
3. Chemical composition.
4. Degree of maturity.
Cut thin slices of each, noting structure.
(a) Examine under the microscope. Note arrange-
ment of starch and cellulose. (Slice may be stained if
necessary.)
(b) Cook slices of each in a little water and test water
for sugar and starch.
Note relation between the data secured and suggested
methods of preparation.
From these observations determine the objects to be
attained in the preparation of different types of vegetables.
Experiment 143. Preparation of Potato.
(a) Cut a very thin slice through the middle of a well-
washed raw potato. Place in a suitable dish and allow
the water from the tap to run over it for 15 minutes.
Drain and pour dilute iodine over the surface.
(b) At the same time treat similarly with iodine a
freshly cut unwashed slice. Compare after 5 minutes.
What constituent has been largely lost by the long
washing? How does this affect the nutritive value?
Laboratory Manual 79
Experiment 144. Cooking of Potato.
Observe under the microscope :
Page 25 · 3 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(c) Continue boiling the water in which the rice was cooked in (a) until the volume is reduced about one-half. Cool and note consistency. Explain. Add to this the ingredients necessary to convert it into a cream of rice soup.
74 Preparation of Food
(d) Record and compare in (a) and (b) :
1. Time of cooking.
2. Weight after cooking.
3. Bulk.
4. Appearance.
5. Flavor.
Explain any difference in weight and bulk between (a) and (&).
Experiment 137. Escaloped Rice with Cheese.
Use rice from (a), Experiment 136. Prepare as in Experiment 134.
Experiment 138. Escaloped Rice with Tomato.
Repeat Experiment 137, but use tomato sauce instead of white sauce.
Experiment 139. Rice Croquettes.
Add to the rice from (b), Experiment 136, 1 tbsp sugar, half of one egg yolk, a little nutmeg or lemon extract. Shape into croquettes. Roll in egg and bread crumbs. Fry. Serve with jelly. See Experiment 89.
Experiment 140. Rice Pudding.
To 1 qt of whole milk add 4 tbsp of well-washed rice, 4 tbsp of sugar, and J tsp of salt. Bake 3 to 5 hours at a low temperature, stirring the pudding up thoroughly every hour. When it begins to thicken add f c seeded raisins. Finally allow the top to brown nicely. Serve hot or cold with thin cream.
Laboratory Manual 75
What are some good points in this pudding ?
Estimate nutritive value.
For what meal is it best suited ?
Experiment 141. Spanish Rice.
Brown 1 c uncooked rice and 1 small onion in 2 tbsp butter ; add 1 pt hot water, 1 pt tomato ; season with salt and pepper. Cook 30 minutes.
How has the lack of flavor in rice been overcome in the preparations suggested above?
Preparation of Food
Comparison of Cereals Tabulate results from cooked and ready prepared cereals used.
Name of cereal
Bulk of 1 ozdry
Bulk of
1 oz cooked
Water required
Time required
Cost of
individual
serving
Fuel value
Laboratory Manual
Value of Ten Cents in Cereal Foods Compared with Other Foods
Price per pound
Weight of
ten cents'
worth
Total nutrients
Fuel value
Total
number of
servings
?8 Preparation of Food
Experiment 142. Composition and Preparation of Vegetables.
General Observations
Examine the vegetables selected and classify them as to
1. The part of the plant used.
2. The structure.
3. Chemical composition.
4. Degree of maturity.
Cut thin slices of each, noting structure.
(a) Examine under the microscope. Note arrangement of starch and cellulose. (Slice may be stained if necessary.)
(b) Cook slices of each in a little water and test water for sugar and starch.
Note relation between the data secured and suggested methods of preparation.
From these observations determine the objects to be attained in the preparation of different types of vegetables.
Experiment 143. Preparation of Potato.
(a) Cut a very thin slice through the middle of a wellwashed raw potato. Place in a suitable dish and allow the water from the tap to run over it for 15 minutes. Drain and pour dilute iodine over the surface.
(b) At the same time treat similarly with iodine a freshly cut unwashed slice. Compare after 5 minutes.
What constituent has been largely lost by the long washing? How does this affect the nutritive value?
Laboratory Manual 79
Experiment 144. Cooking of Potato. Observe under the microscope :
Records on this page
Rice CroquettesRice PuddingSpanish Rice