A textbook of domestic science for high schools

Trim roots and wilted leaves from 2 qt. spinach. Wash spinach well and cook thirty minutes in 2 c. water with 2 slices onion. Rub through puree sieve. Add 3 c. milk. Bind with 4 tb. butter and 5 tb. flour. Season with 1 ts. salt and a speck of cayenne pepper. Baked Bean Soup 2 c. baked beans 2 c. water 2 slices onion 2 c. tomatoes Cook all ten minutes, press through a strainer. Bind with 2 tb. butter, 3 tb. flour. Season with salt, pepper, celery salt, and paprika. All cream soups are improved if a little whipped cream is added just before they are served, being sure that soup is very hot. SOUPS WITH STOCK Stock is the liquid extract of meat and bone. Proteins present in meat : 1. Albumen. — Soluble in fresh and slightly salted cold water. Coagulates with heat. Builds body tissues. 2. Globulin. — Soluble in slightly salted cold water. Coagulates with heat. Builds body tissues. 3. Extractives. — Give flavor to the meat. Soluble in hot and cold water. Do not coagulate with heat. Do not build body tissues. 4. Collagen of connective tissues. — Forms gelatin when boiled with water. Jellies when cold. Does not build body tissues, but is a " protein sparer." EXPERIMENT 35. — a. Cut meat in small pieces and soak in cold, slightly salted water. What color does the water become? What has been withdrawn from the meat into the water? What effect has cold water upon meat ? How should meat be washed ? 6. Remove meat from water and heat the water. Note temperature at which flakes form. Boil. What is the scum which forms? Why has it formed? What is the cooking temperature for soups? Should the scum which forms in the early stages of soup making be removed in making (a) a highly nutritious soup, (6) a clear soup ? Are clear soups nutritious ? Why ? EXPERIMENT 36. — Pour boiling water on meat. Let stand a few minutes. Cut meat. What effect did the boiling water have upon the surface of the meat? What is the color of the water? Does boiling water draw out the juices of meat ? EXPERIMENT 37. — Hold a piece of meat directly over a hot fire, as in broiling. Turn often. Place meat on a dish. Cut it. What effect did high temperature of fire have upon the meat ? Compare the flavor and color of the meat with boiled meat. What effect does high-temperature cooking have upon the flavor of meat ? Meat is cooked in water : a. In making soup; all of the nourishment of the meat should be drawn out into the water. b. In stews ; part of the nourishment should be left in the meat. c. For serving meats whole ; all of the nourishment should be retained in the meat. For (a) the meat should be cut in small pieces, put on the stove in cold, slightly salted water, and simmered gently for five or six hours. For (b) the meat should be cut' in pieces suitable for serving, covered with boiling water, and then simmered gently for two or three hours, the salt being added when meat is about half cooked. For (c) the meat should be left whole, be plunged into boiling water, allowed to boil five minutes to coagulate the protein on the surface, then simmered gently until tender, the salt being added when it is about half cooked.