FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 71 · 5 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
(a) 2c shredded pineapple, 1 c. celery, 1 pimento or sweet red pepper✪ Pineapple and Celery Salad, mixed with Mayonnaise cream dressing. Serve ice cold on lettuce; garnish with nut meats, or serve in peeled apple cups. MACEDOINE FRUIT SALAD. (I) 1 c. orange sections freed from white skin, 1 c. banana cut in slices, 1 c. Malaga grapes cut in halves and seeds removed, y± c- candied cherries cut in halves, 14 c. blanched almonds, ]/2 c- powdered sugar, juice of one lemon✪ Macedoine Fruit Salad. Mix lightly and serve in individual lettuce cups or in orange baskets. (II) 2 c. orange sections cut in pieces, a small pineapple peeled and cut in small pieces, 1 box strawberries, y2 c. Avalnut meats. Blend lightly or arrange colors in masses, and garnish with small lettuce leaves. CHEESE SALAD AND TOMATOES. 1 Neufchatel cheese 3 T. chopped nut meats Olives Cream to moisten cheese or French dressing; whole tomatoes✪ Cheese Salad and Tomatoes. Moisten Neufchatel cheese with cream, add nuts and olives. Sea- son, shape in long roll, chill, cut in slices y8-inch thick. Cut toma- toes having 3 cuts. Do not cut way to the other side. Insert slices of cheese in these spaces. Serve with dressing on lettuce leaves. LABORATORY COOK BOOK. 133 MAKGUEKITE SALAD. Cook 5 eggs in boiling water 10 min. Eemove shells, cut egg in half lengthwise, then each half lengthwise again. Kemove yolk and mash them with silver fork or put through potato ricer. Place the egg whites on lettuce leaves to form daisy petals, using the yolk for yellow centre. Moisten with Mayonnaise. LENOX SALAD. 5 tomatoes cut fine 2 peppers, 1 green, 1 red, 1 C. celery cut fine chopped fine 1 small onion, cut fine % C. chopped nuts✪ Lenox Salad Moisten with salad dressing. BEETS STUFFED WITH CABBAGE AND NUTS. Boil beets (young) till tender, skin, remove centres, cut equal portions of beet, nuts, cabbage or celery very fine✪ Beets Stuffed with Cabbage and Nuts. Moisten with dressing, refill cavity, garnish with lettuce. E&gs (Testing for freshness.) Eggs should be heavy for size. Held to light, look translucent. Put in fresh water, sink to bottom. Fresh do not rattle. Whites will whip stiff and dry. Packed eggs stand on end when put in water. Held to light, look mottled. Shaken, rattle, shell thin with dark spots showing from inside. Stale eggs Eise part way or to top when put in water. Will not poach well. Egg yolk and white mix when broken. Whites will not whip stiff. Are watery and contain gases. EXPERIMENTS WITH EGGS. Experiment I. I. Apparatus: Retort stand, wire gauze, beaker, test-tube, ther- mometer. II. Materials: White of egg, cold water. III. Directions: Pour white of egg into test-tube, having suf- ficient quantity to cover thermometer bulb. Suspend the test-tube in the beaker, not allowing it to touch. Sur- round it with cold water, seeing that the water level is above the white of egg. Suspend the thermometer in the test-tube, not allowing it to touch the bottom of tube. Heat the water slowly. IV. Note and record : 1. Temperature at which coagulation is first apparent. 2. Temperature at which whole mass is coagulated. 3. Consistency of coagulated white at such temperatures. 4. Consistency when the water reaches the boiling point. Experiment II. As experiment I, substituting the yolk for the white of egg. I. Note and record : 1. Temperature at which coagulation is first apparent. 2. Temperature at which whole mass is coagulated.