C. Lacto creams are prepared by clotting the casein by use of ren-
nin or precipitating it by the use of acid fruit juice or by natural
souring.
The plain creams are sometimes modified by addition after freez-
ing of whipped egg white or cream. This gives :
D. Frozen pudding is a frozen custard to which whipped cream
is added. It usually has also candied fruits and nuts.
E. Nesselrode pudding is a frozen pudding containing chestnuts.
F. Parfaits are combinations of egg white and hot sirup combined
as for a cake icing and whipped cream added. They are frozen in
a regular freezer.
G. Mousse is prepared from sweetened flavored whipped cream.
It is packed and frozen without use of freezer. This gives a char-
acteristic texture to the product.
H, Auf ait is whipped cream molded in layers with dried fruit be-
tween.
I. Milk sherbets are water ices to which milk has been added.
METHOD OF DE\T:L0PING LABORATORY WORK.
Have typical frozen dishes prepared, choosing those best adapted
to the needs of the women in the class.
Study the construction of the freezer to be sure the women un-
derstand the purposes of the various parts. Have various types of
freezers on hand for comparison. If possible, have a vacuum
freezer and discuss its use.
Calculate amount of ice and salt used. Note if there is an}^ dif-
ference in the efficiency of the different freezers.
Calculate the total cost per service and compare as to price with
those purchased.
USE AND PREPAEATION OF FOOD. 73
Lesson 5. Cheese and Its Uses in the Diet.
AIM.
To show the food value of cheese in comparison with some other
foods and to suggest ways in which it may be served.
points to be brought out.
1. Varieties of cheese. — There are moi;e than 250 varieties of cheese
made, differing in ingredients, method of ripening and seasoning;
tliey may be grouped in the following classes :
A. Hard cheese, such as Cheddar, Edam, or Swiss.
B. Soft cheese, such as Camembert or Neufchatel.
C. Very soft cheese, such as cottage cheese.
Besides cottage cheese, the most economical variety and the most
generally known in this country is American cream cheese, or Ched-
dar cheese, made of whole milk. Three-fourths of all the cheese
made in the United States is of this variety.
2. Composition and food value:
[From United States
Department of Agriculture, OflSce of Experiment Stations,
Bulletin 28.]
Description.
Water.
Protein.
Fat.
Carbo-
hydrate.
Mineral.
Calories
per pound.
A.merican cream cheese
Per cent.
34.2
Per cent.
25.9
Per cent.
33.7
Per cent.
2.4
Per cent.
3.8
1,950
Cheese, on account of its high percentage of protein and its sim-
ilarity in composition to meat, is one of the best meat substitutes.
It is a most concentrated and nourishing food. A pound furnishes
more calories than an equal amount of any other food material, ex-
cept some nuts, very fat meat, butter, and pure fats or oils. It con-
tains more protein than average beef, twice as much as eggs, and
eight times as much as milk. It contains more than twice as much
fat as average beef, three times as much as eggs, and eight times
as much as milk.
One pound American Cheddar cheese contains as much protein as — •
1.57 pounds sirloin steak.
1.35 pounds round steak.
1.89 pounds fowl.
1.79 pounds smoked ham.
1.81 pounds fresh ham.
One pound American Cheddar cheese supplies as much energy as —
1.98 pounds sirloin steak.
Page 44
Presented as published in 1919. 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. Lacto creams are prepared by clotting the casein by use of rennin or precipitating it by the use of acid fruit juice or by natural souring.
The plain creams are sometimes modified by addition after freezing of whipped egg white or cream. This gives :
D. Frozen pudding is a frozen custard to which whipped cream is added. It usually has also candied fruits and nuts.
E. Nesselrode pudding is a frozen pudding containing chestnuts.
F. Parfaits are combinations of egg white and hot sirup combined as for a cake icing and whipped cream added. They are frozen in a regular freezer.
G. Mousse is prepared from sweetened flavored whipped cream. It is packed and frozen without use of freezer. This gives a characteristic texture to the product.
H. Aufait is whipped cream molded in layers with dried fruit between.
I. Milk sherbets are water ices to which milk has been added.
Have typical frozen dishes prepared, choosing those best adapted to the needs of the women in the class.
Study the construction of the freezer to be sure the women understand the purposes of the various parts. Have various types of freezers on hand for comparison. If possible, have a vacuum freezer and discuss its use.
Calculate amount of ice and salt used. Note if there is an}^ difference in the efficiency of the different freezers.
Calculate the total cost per service and compare as to price with those purchased.
Lesson 5. Cheese and Its Uses in the Diet.
AIM.
To show the food value of cheese in comparison with some other foods and to suggest ways in which it may be served.
points to be brought out.
1. Varieties of cheese. — There are more than 250 varieties of cheese made, differing in ingredients, method of ripening and seasoning; they may be grouped in the following classes :
A. Hard cheese, such as Cheddar, Edam, or Swiss.
B. Soft cheese, such as Camembert or Neufchatel.
C. Very soft cheese, such as cottage cheese.
Besides cottage cheese, the most economical variety and the most generally known in this country is American cream cheese, or Cheddar cheese, made of whole milk. Three-fourths of all the cheese made in the United States is of this variety.
2. Composition and food value:
[From United States
Department of Agriculture, Office of Experiment Stations, Bulletin 28.]
Description.
Water.
Protein.
Fat.
Carbohydrate.
Mineral.
Calories per pound.
A.merican cream cheese
Per cent. 34.2
Per cent. 25.9
Per cent. 33.7
Per cent. 2.4
Per cent. 3.8
1,950
Cheese, on account of its high percentage of protein and its similarity in composition to meat, is one of the best meat substitutes. It is a most concentrated and nourishing food. A pound furnishes more calories than an equal amount of any other food material, except some nuts, very fat meat, butter, and pure fats or oils. It contains more protein than average beef, twice as much as eggs, and eight times as much as milk. It contains more than twice as much fat as average beef, three times as much as eggs, and eight times as much as milk. One pound American Cheddar cheese contains as much protein as — •
1.57 pounds sirloin steak.
1.35 pounds round steak.
1.89 pounds fowl.
1.79 pounds smoked ham.
1.81 pounds fresh ham. One pound American Cheddar cheese supplies as much energy as —
1.98 pounds sirloin steak.