Selection and preparation of food

Experiment 49. Sponge Cake (Individual). 1 egg i c sugar J c flour -| tbsp lemon juice A few grains of salt Beat the white of egg to a stiff froth. Add the sugar, lemon juice, salt, and well-beaten yolk. Fold in the flour lightly. Bake in an ungreased pan. What should be the temperature of the oven? Why should this mixture be cooked at a higher temperature than that used in baking the souffle ? Laboratory Manual 27 Experiment 50. Custards {Individual), (a) Soft Custard. -1 egg i c milk 1 tbsp sugar Flavoring Salt Stir egg and sugar together until blended. Heat the milk and add to the egg and sugar gradually until evenly mixed. Stir constantly. Cook until the custard coats the spoon. In what sort of vessel should the milk be heated and the cooking of the custard accomplished? At what temperature should eggs and milk be cooked ? Why ? (b) Baked Custard. First of the process same as in (a). After adding hot milk pour into custard cups. Bake in oven until firm. How shall proper temperature be secured ? (c) Prepare mixture as in (a), but boil. Explain result. Experiment 51. Welsh Rarebit. 2 tbsp cheese i tsp butter 1 tbsp cream A pinch of soda 1 tsp beaten egg Salt and pepper Melt the butter in double boiler, add the finely divided cheese, soda, salt, pepper, and finally the egg diluted with the cream. Stir all well until smooth and creamy. Serve on bread lightly buttered or on toast. Experiment 52. French Rarebit (Group). Arrange layers of cubes of buttered bread in a baking 28 Preparation of Food dish. Sprinkle thickly with finely divided cheese, alternating bread and cheese until dish is full, having a layer of bread on the top. Cover with a mixture made in the proportion of I egg to i c milk. Season with salt and paprika. Bake at the temperature used for custard until the top is brown. Serve hot. Experiment 53. Chocolate. 1^ squares unsweet- 3 c milk ened chocolate 1 c boiling water 3 tbsp sugar \ tsp salt Melt chocolate in double boiler, add salt, sugar, and boiling water gradually. When smooth, boil 1 minute over direct flame. Add scalded milk, keep hot until wanted. Beat up well immediately before serving. Using cocoa instead of chocolate, compare as to flavor and cost. Food Equivalents Using data given in : Bulletin 28, Office of Experiment Stations. Chemical Composition of American Food Materials. Sherman. Food and Nutrition. Langworthy. Charts. 1. Weigh out a sufficient quantity of cheese to equal a pint of milk in total nutrients ; in calorific value. 2. Determine the number of eggs required to equal a pint of milk in total nutrients ; in calorific value. 3. Compare the cost of total nutrients and of calories as obtained from these three food materials. Laboratory Manual 29 MEAT References: Office of Experiment Stations, Bulletin 28. Chemical Composition of American Food Materials. Sherman. Food Products. Sherman. Chemistry of Food and Nutrition. Hutchison. Food and Dietetics. Mitchell. Flesh Foods. Leach. Food Inspection and Analysis. Ostertag. Handbook of Meat Inspection. Melvin. Regulations Governing Meat Inspection. Bureau of Animal Industry, U. S. Department of Agriculture, Circular 211. Sprague and Grindley. The University of Illinois Studies, Vol. II, No. 4. A Precise Method of Roasting Beef.