(3) The choice is usually determined by the availability, cost,
and ease of cooking.
F. Proportions used in typical dishes made from combinations of
milk and starch:
1. Starch puddings:
A. Proportions. — One cup milk, 2 tablespoons sugar, flavoring, 4
tablespoons flour (or equivalent in other starch).
B. Method of combining. — The flour is combined with the sugar,
or is mixed with a small amount of cold liquid, then added to the hot
liquid. Cook until starch is thoroughly done. After bringing to boil
over fire the cooking may be completed in a double boiler.
C. Ways of serving. — Pour into a large mold or individual molds.
Serve with cream, custard, or fruit. The pudding may be turned
out of the mold when served, since it is sufficiently stiff to hold its
shape.
2. Cream sauces:
A. Proportions — Medium sauce. — 1 cup liquid, 2 tablespoons flour,
2 tablespoons fat, salt, pepper.
Thick sauce. — Increase the flour to 3 or 4 tablespoons, depending
upon use to which sauce is to be put. Keep other constituents the
same.
B. Method of combining. — Melt the fat, stir in the flour and sea-
soning; add the milk slowly, stirring constantly, and cook until
thick and the starch vrell done.
C. Uses. — Thin sauce is used with potatoes or very starchy vege-
tables. Medium sauce is used for creamed vegetables, creamed meats,
128209°— 19 2
18 USE AND PREPARATION OF FOOD.
or escalloped dishes. Thick sauce is used for the foundation of
so utiles or for combining croquette materials.
3. Cream soups, — Cream soups are a combination of milk and
vegetable pulp, thickened to the consistency of thin cream:
A. Proportions. — One cup liquid (combination of millv and vege-
table pulp), 1 tablespoon flour, 1 tablespoon fat, salt, pepper, and
other flavoring. The amount of flour varies with the thickness of the
vegetable pulp. With the starch}' vegetables, the amount may be de-
creased. Some flour is necessary (| teaspoon to 1 cup liquid) to bind
the mixture and prevent the vegetable pulp from settling to the
bottom.
B. Method of combining.— Same as for cream sauce or as indicated
under methods of combining starch.
4. Action of dry heat on starch — toasting bread. When dry heat
is applied to starch it is browned and changed chemically to a sub-
stance called dextrin. This is the first stage in the digestion of starch.
Bread so prepared is more readily digested than the untoasted bread.
METHOD OF DEVELOriisG LABORATORY WORK.
Have puddings prepared, using the different kinds of starches and
compare the consistency. These can be prepared in family amounts
and taken home for service. A small amount should be molded for
comparison during the class period. Use different flavors, as vanilla,
caramel, maple, and chocolate. Suggest the addition of nuts and
raisins.
The toast can be prepared as croutons for service with the cream
soup, or white sauce may be prepared and served over the toast as
cream toast, or creamed dried beef or codfish maj^ be serA'ed on toast.
In case the women are not interested in the preparation of the white
sauce, only the proportions m^ay be discussed and the sauce prepared
later as it is needed for the vegetable lesson and others. ✪ Cream Toast
Page 8 · 1 recipe record on this page
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
(3) The choice is usually determined by the availability, cost, and ease of cooking.
F. Proportions used in typical dishes made from combinations of milk and starch:
1. Starch puddings:
A. Proportions. — One cup milk, 2 tablespoons sugar, flavoring, 4 tablespoons flour (or equivalent in other starch).
B. Method of combining. — The flour is combined with the sugar, or is mixed with a small amount of cold liquid, then added to the hot liquid. Cook until starch is thoroughly done. After bringing to boil over fire the cooking may be completed in a double boiler.
C. Ways of serving. — Pour into a large mold or individual molds. Serve with cream, custard, or fruit. The pudding may be turned out of the mold when served, since it is sufficiently stiff to hold its shape.
2. Cream sauces:
A. Proportions — Medium sauce. — 1 cup liquid, 2 tablespoons flour, 2 tablespoons fat, salt, pepper.
Thick sauce. — Increase the flour to 3 or 4 tablespoons, depending upon use to which sauce is to be put. Keep other constituents the same.
B. Method of combining. — Melt the fat, stir in the flour and seasoning; add the milk slowly, stirring constantly, and cook until thick and the starch well done.
C. Uses. — Thin sauce is used with potatoes or very starchy vegetables. Medium sauce is used for creamed vegetables, creamed meats,
128209°— 19 2
or escalloped dishes. Thick sauce is used for the foundation of soufflés or for combining croquette materials.
3. Cream soups, — Cream soups are a combination of milk and vegetable pulp, thickened to the consistency of thin cream:
A. Proportions. — One cup liquid (combination of milk and vegetable pulp), 1 tablespoon flour, 1 tablespoon fat, salt, pepper, and other flavoring. The amount of flour varies with the thickness of the vegetable pulp. With the starch}' vegetables, the amount may be decreased. Some flour is necessary (| teaspoon to 1 cup liquid) to bind the mixture and prevent the vegetable pulp from settling to the bottom.
B. Method of combining.— Same as for cream sauce or as indicated under methods of combining starch.
4. Action of dry heat on starch — toasting bread. When dry heat is applied to starch it is browned and changed chemically to a substance called dextrin. This is the first stage in the digestion of starch. Bread so prepared is more readily digested than the untoasted bread.
Have puddings prepared, using the different kinds of starches and compare the consistency. These can be prepared in family amounts and taken home for service. A small amount should be molded for comparison during the class period. Use different flavors, as vanilla, caramel, maple, and chocolate. Suggest the addition of nuts and raisins.
The toast can be prepared as croutons for service with the cream soup, or white sauce may be prepared and served over the toast as cream toast, or creamed dried beef or codfish may be served on toast. In case the women are not interested in the preparation of the white sauce, only the proportions m^ay be discussed and the sauce prepared later as it is needed for the vegetable lesson and others.
Records on this page
Cream Toast