Selection and preparation of food

Experiment 162. Vegetable Stew. J c carrot 1 tbsp onion ^ c turnip 3 tbsp butter ■J c celery 1 tsp parsley 1 J c potato 1 tsp (?) salt 1 qt water Pepper Cut the vegetables into half -inch cubes. Saute in the butter until a delicate brown. Add the salt and pepper and lastly the water, hot. Simmer for 1 hour. Add potatoes the last 20 minutes. By what special means has flavor been developed in this preparation? In which of the above methods of preparation of vegetables will there be least loss of mineral constituents ? Experiment 163. Cooking of Dried Lima Beans. Wash beans, soak for 12 hours or longer, drain, cover with cold water, simmer until tender. Cook off any excess of water. Season with butter, salt, and pepper. Experiment 164. Baked Navy Beans. Weigh and measure dry beans. Soak over night in cold water. Drain. Cover with cold water to which has been added some baking soda (J tsp to 1 pt of water). Heat slowly and cook until the skins begin to burst. Pour off water. Add J tsp of salt and 2 tsp molasses for each cup of dry beans used. Mix well, place in bean jar, put small cubes of salt pork on top, cover with water. 86 Preparation of Food Bake slowly for 6 to 8 hours. (What temperature?) Add more water if needed. Record : Weight of beans before cooking. Weight of beans after cooking. Bulk of beans after cooking. Compare in cost and fuel value with a sufficient amount of round steak to serve an equal number of persons. Experiment 165. Lentil Loaf. I c dried lentils I tbsp chopped parsley I stalk celery Few drops onion juice I or 2 eggs I or 2 c soft, stale bread 1 \ tbsp melted butter crumbs I tsp salt \ c broken nut meats, if ■J tsp pepper desired Soak lentils over night in cold water. Cook with the celery in boiling water 2 hours, or until soft; drain and press through a sieve. To the pulp add the remaining ingredients. Cool the mixture, shape into a loaf, and bake. Dried lima beans or kidney beans may be substituted for lentils in this preparation. Experiment 166. Tabulation of Data. From data obtained in laboratory and from references given, list the vegetables used in the preceding lessons : (a) in the order of their fuel value; (b) in order of protein content. What is a meat substitute ? Laboratory Manual 87 LEAVENED PREPARATIONS Experiment 167. White Sponge Cake. Review Experiment 47 (Omelet). Review Experiment 49 (Sponge Cake). Make a white sponge cake according to directions given below : 1 measure of egg white ij measure of fine granu- 1 measure freshly lated sugar sifted flour Flavoring, 6 drops for each J tsp cream of tartar for egg white used each egg white used Beat the egg to a stiff froth, adding the cream of tartar while beating. Add sugar gradually. Flavoring. Fold flour in. Avoid stirring. Bake at 1500 C. for 30 minutes. Compare omelet and sponge cake as to means used for leavening. What ingredient is essential to this type of leavened preparations ? Experiment 168. Beaten Biscuit. I c flour Milk and water in equal i tbsp lard quantities