THE EFFECT OF COOKING AND DRYING VITAMINE-RICH FOODS.—Since vitamines are so essential in food, the effect of cooking and drying upon the vitamine content of a food needs to be considered. There has been some difference of opinion regarding this matter. Indeed, the question of whether or not vitamines of all vitamine-rich foods are destroyed by cooking and drying has not been determined. It is thought, however, that fat-soluble A may be destroyed in part by cooking at boiling temperature and that prolonged cooking may almost entirely destroy it.
Water-soluble B is thought to be little affected by ordinary home cooking processes. But when foods containing it are heated above boiling temperature, as in commercial canning and cooking in the pressure cooker, the vitamine is believed to be partially or completely destroyed. It is thought the water-soluble B vitamine present in foods is destroyed by cooking them in water to which baking soda or any alkali is added.
Water-soluble C is decidedly affected by heat. Vegetables cooked for even twenty minutes at boiling temperature lose much of their usefulness in preventing scurvy. It is thought, however, that very young carrots cooked for a short time, and canned tomatoes, contain water-soluble C. Drying also destroys to a great extent the anti-scorbutic effect of foods containing water-soluble C. Most dried vegetables and fruits have been found valueless in checking scurvy.
Since there is no question about the vitamine content of uncooked vegetables, the use of salads containing lettuce and raw vegetables such as cabbage and carrots should find favor. Spinach is a valuable food not only because it
contains vitamines, but because it is rich in iron. Young beet tops so often discarded contain too much valuable material to be wasted.
NUTRIMENTVERSUSFLAVOR.—If vegetables of strong flavor are cooked carefully in a large quantity of boiling water (at least 4 quarts), a mild flavor results, but much of the ash is lost. If vegetables are steamed there is little loss of ash but the strong flavor is retained. In the cooking of cabbage, for example, investigation has shown that almost four times as much ash may be lost by boiling as by steaming.
In the cooking of such vegetables as cabbage and onions the question arises: Is it better to steam them and thus lose little nutriment but preserve the strong flavor; or to boil them in much water and thus lose much nutriment but secure delicate flavor? If strong cabbage flavor is not distasteful, steam it or cook it in a small quantity of water by all means. If delicate cabbage flavor is much more pleasing, cook it in much water. Onions have such a strong flavor that most housekeepers prefer to sacrifice nutriment for flavor.
CREAMED CABBAGE (Cooked in Much Water)
A head of cabbage should be cut into quarters and placed in cold water. If it is wilted, it should remain in the water until freshened. Cook the cabbage uncovered from 15 to 25 minutes in a large quantity of boiling water (1 teaspoonful of salt to I quart of water). The time depends upon the age of the cabbage. Drain well. With the knife and fork cut the cabbage in the saucepan. (Do not discard the core of young cabbage since it contains valuable nutrients.) Mix with White Sauce, using two parts of cabbage to one of White Sauce. Heat and serve (seeCreamed and Scalloped Vegetables).
Scalloped Cabbagemay be prepared by placing creamed cabbage in a baking-dish, covering with Buttered Crumbs and baking until the crumbs are brown.
Instead of using White Sauce with the cabbage, butter (or substitute), pepper, and more salt (if required) may be added. Use 1 tablespoonful of butter (or substitute) to each pint of cabbage.
Clean cabbage, then cut or chop both the leaves and core. Cook in asmall quantityof boiling water from 15 to 25 minutes. The small quantity of stock which remains after cooking should be served with the vegetable to which butter (or substitute) and seasonings are added.
The stock may also be drained from the cabbage and used in making WhiteSauce in which the vegetable is served.
Cut and clean cabbage as directed above. Place in a granite utensil and steam until tender (usually about 45 minutes). Cut the leaves and add White Sauce as directed above.
1 pound onions 1/2 cupful milk 1 to 2 tablespoonfuls butter 1/2 teaspoonful salt Pepper
Peel and wash the onions; then cook uncovered in a large quantity of boiling salted water; change the water at the end of 5 minutes and again in 10 minutes; cook until tender. Drain; add milk and seasonings and cook until the milk is hot.
NOTE.—It is advisable to save the water drained from onions, boil it down, and use it in soups, stews, or hash for flavor.
Onions may also be served with White Sauce, or they may be scalloped,i.e.cut into quarters, placed in a baking-dish, covered
with White Sauce and Buttered Crumbs, and then browned in the oven.
The stain and odor may be kept from the hands if onions are held under water when peeled.
If onions are cooked uncovered in alarge quantity of gently boiling water in a well-ventilated kitchen, not much odor is noticed. The fireless cooker, however, provides satisfactory means of cooking onions without the disagreeable odor (see Lesson XXII). Place the onions in a large quantity of water and boil for 5 minutes. Then cook in the fireless cooker from 2 to 8 hours, according to the size and the age of the onions, and the type of cooker.
Compare the three methods of cooking cabbage given in this lesson. State the advantages and disadvantages of each.
Why should the core or thick stem of cabbage be used as food?
What is the price per pound of cabbage? What is the weight of one cabbage of average size? Give suggestions for selecting a cabbage.
Why should onions be peeled under water?
What is the purpose of changing the water twice in cooking onions?
Why is it advisable to save the water drained from onions and use it in soups and other foods?
What is the price per pound of onions? How many persons will one pound of onions serve?
PREPARATION OF A SALAD.—A well-prepared salad is a good food. It is necessary, however, to prepare it so that it may be pleasing in appearance as well as in taste. The green vegetables used for salads should be crisp, cold, and dry when served. If several food materials are used, the flavors should blend. Have the salad dressing well seasoned, and its ingredients well proportioned. Add the dressing to a salad just before serving.
Either leaf or head lettuce forms a part of almost all salads. It is often used as a bed for a salad, or as a border. For the latter purpose, leaf lettuce should be used and cut into strips with the scissors. Keep lettuce in a cold place; separate the leaves, and place them in cold water until crisp and fresh. Wash and look over carefully to see that no insects cling to them. Shake the water from the leaves or place them in a cloth bag or a wire basket. Then place the bag or basket in the refrigerator to drain. The leaves may also be dried with a towel.
Lettuce served with French Dressing makes a plain but pleasing salad. When lettuce is used as a bed or border for a salad, it should be eaten and not left to be turned into the garbage can.
Clove of garlicorSlice of onion 1 teaspoonful salt 6 tablespoonfuls salad oil half teaspoonful paprika 2 tablespoonfuls vinegar or lemon juice
Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients, and stir until well blended. More vinegar or lemon juice may be used, if desired. Chopped parsley or mint may be added.
Some find it convenient to put the materials for French Dressing in a bottle or jar and mix the ingredients by shaking the bottle.
For Fruit Salads, the addition of 1 tablespoonful of sugar and 1 teaspoonful of lemon juice to the French Dressing recipe above makes a pleasing flavor. Celery salt is thought by some to improve the flavor. From a quarter to a half teaspoonful may be added.
3 cupfuls shredded cabbage 1/2 teaspoonful salt 1/2 teaspoonful mustard Cayenne 1 teaspoonful sugar 1 egg or 2 egg yolks 1/2 cupful milk 2 teaspoonfuls butter or substitute 1/4 cupful vinegar
Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard (seeSoft Custard). Remove from the hot water, add the fat and vinegar, andat oncestrain over the cabbage. Set aside to cool. Serve cold.
1 medium-sized carrot 2 cupfuls cabbage 1/2 cupful roasted peanuts French or Cream Salad Dressing
Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.
Explain why it is necessary to dry the salad materials before adding the salad dressing.
Give at least three different vegetable mixtures that would be palatable and pleasing if served with French Dressing.
How is cabbage cleaned? How should it be cut for salad?
When is the dressing usually added to salads? When is the dressing added to the Coleslaw? Give the reason for this exception.
What is the purpose of the egg in this salad dressing? What could be substituted for the egg? Give the method of preparation if this substitution were made.
What is the price per pound of leaf lettuce? Of head lettuce per pound or per head? What is the average number of leaves in a pound?
What materials in Carrot and Cabbage Salad contain vitamines? State the kind of vitamine present in each material.
Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients:
1 tablespoonful chopped chicken, ham, or other meat Dash salt 1 teaspoonful vegetable oil or melted butter 6 drops vinegar 1/8 teaspoonful mustard Cayenne
Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves.
The chopped chicken or meat may be omitted from the egg mixture, or a little chopped pickle or olive or cheese may be used instead of the meat. Salad dressing may be served with Stuffed Eggs.
3 tablespoonfuls butterorsubstitute 4 tablespoonfuls flour 2 tablespoonfuls sugar Pepper 1 to 2 eggs l 1/2 teaspoonfuls salt 1/2 teaspoonful mustard 1 1/2 cupfuls milk (sweetorsour) 1/2 cupful vinegar
Make a sauce of the fat, flour, and milk. Beat the eggs, add the seasonings. Add the first mixture gradually to the egg mixture and cook over hot water as a custard (seeSoft Custard). Add the vinegar, strain. Cool before serving.
Less mustard may be used, if desired.
Peel and scrape bananas. Place them on lettuce leaves or surround with a border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them. Serve at once.
Banana Salad may be varied by serving it with Cream Salad Dressing to which peanut butter is added,—(1/2 cupful salad dressing and 1/4 cupful peanut butter). Do not use the chopped peanuts with this combination. A mixture of sliced apples and bananas served with the peanut butter dressing makes a pleasing salad.
Name the food materials contained in the above recipes which contain vitamines. What kind of vitamines does each contain?
Give two methods of hard-cooking eggs (seeHard-cooked Eggs).
In Stuffed Eggs what meats could be substituted for chopped chicken or ham?
What material could be substituted for one of the eggs in Cream SaladDressing?
If yolks of eggs are used in Cream Salad Dressing, how many should be substituted for two whole eggs?
Why should bananas be scraped?
Why should they be served at once after preparing?
Substances that nourish the body may be classified as follows:
/ (a) Starch/ Carbohydrates \ (b) SugarEnergy Givers | Fats\ Protein
[Footnote 59: Carbohydrates also include cellulose. But because cellulose does not yield any appreciable amount of energy, it is not listed with starch and sugar.]
/ Complete Proteins/ ProteinBody Builders \ Incomplete Proteins\ Ash
/ AshBody Regulators | Water / (a) Fat-soluble A\ Vitamines | (b) Water-soluble B\ (c) Water-soluble C
[Footnote 60: "So little is known regarding the chemical composition of vitamines that it is difficult to classify them. Since the three food essentials termed as fat-soluble A, water-soluble B, and water-soluble C are individual substances and very different in character, it may be that they will be classified later as three separate foodstuffs. It could then be said that there are eight foodstuffs."]
Make lists of foods rich in:
(1) Water. (2) Ash. (3) Carbohydrates. Subdivide foods rich in carbohydrates, into foods rich in (a) sugar, (b) starch, (c) cellulose (i.e.bulky foods). (4) Fats. (5) Protein. Indicate those foods that containcompleteproteins and those that containincompleteproteins. (6) Vitamines. Subdivide foods rich in vitamines into foods rich in fat-soluble A, water-soluble B, water-soluble C.
Explain why certain foods are contained in two or more lists.
MARKETINGVERSUSTELEPHONING.—Visits to food markets or grocery stores are most essential, especially if one is learning to buy. It is first necessary to find desirable market places or stores,—those that are clean and reliable. Screened windows and doors, and adequate bins, boxes, jars, or other receptacles for storing foods are necessary in keeping foods clean. After one has found desirable places for marketing, it is well to become acquainted with desirable brands of staple canned or package goods. After this knowledge is gained such foods may be ordered by telephone, or by messenger with satisfaction.
But no matter how experienced the buyer, it is more satisfactory to select at markets perishable goods such as meat, fish, fruits, and vegetables that wilt readily. In certain cases where the housekeeper has such obligations or so many duties that a personal visit to markets is impossible, food must be purchased by telephone or messenger. Such a procedure, however, is usually followed at the sacrifice of economy and satisfaction in buying.
FRESHVERSUSCANNED FOODS.—Fresh foods of good quality are generally more desirable both from the standpoint of flavor and nutriment than canned goods. When, however, fresh foods are unseasonable, their price may greatly exceed that of canned foods. A good rule to follow is to buy fresh foods when they are in season and the canned ones when fresh foods of reasonable price cannot be secured. The practice of buying perishable foods, especially fruits, when they are abundant and canning them for later use is thrifty.
To buy factory-canned fruits and vegetables when fresh winter fruits, such as cranberries, oranges, and apples, and root vegetables may be purchased is questionable both from the standpoint of economy and nutriment. It is often more economical to purchase dried rather than canned fruits. The former usually contain more food value per pound.
BULKVERSUSPACKAGE GOODS.—Time spent in placing and sealing foods in packages and the cost of the containers make the price of package foods exceed those sold in bulk. Moreover, large packages usually cost more proportionately than small ones. On the other hand, package foods may be cleaner, require less handling, and are often much more inviting because of their attractive wrapping. It does not follow, however, that all foods sold in containers are cleaner than those sold in bulk. Unsanitary conditions sometimes prevail at factories where the foods are packed. It is a safe rule to buy in package form only those foods which cannot be washed or sterilized by cooking.
UNCOOKEDVERSUSCOOKED FOODS.—Not only breads, cakes, certain cereals, and canned goods may be purchased ready cooked, but other foods, such as salads and puddings, may be bought in certain markets and stores. Such foods are much higher in price than those of equal quality prepared at home. The cost of labor, fuel, and "overhead expense" as well as of materials must be paid for by the purchaser. Unless one is engaged in business other than housekeeping or one's housekeeping duties are too arduous it is generally not wise to make a practice of buying cooked foods.
LARGEVERSUSSMALL QUANTITIES.—It is usually wasteful to purchase perishable foods in large quantities. Fresh meats, perishable fruits such as berries, and green vegetables should be purchased only in quantities sufficient for immediate use. It is sometimes economical, as far as fuel and time are concerned, to buy enough fresh meat for two days' consumption, provided all of it can be cooked on the first day, and then used cold or merely reheated on the second day.
Unless storage space is limited, flour should not be purchased in less than 25 pound sacks. In less quantity than this it usually costs more per pound. It is wise for small families, however, to purchase flour and other grains in smaller quantities in the summer time since weevils may infest such food materials.
When a non-perishable food such as sugar, or any of the grains, sells for a fractional sum per pound, it is economical to buy several pounds so as not to add to the cost per pound. It is wiser, for example, to buy 2 pounds of dried beans at 12 1/2 cents per pound than one pound at 13 cents.
Semi-perishable foods such as eggs and fats can usually be purchased with satisfaction in quantities sufficient for a week. They should, of course, be stored in a cool place. Many persons find it economical to buy eggs in large quantities in the summer time and pack them in water glass for winter use.
Root vegetables and canned goods are cheaper when bought by the bushel and case. There must, however, be cool, dry storage space to make the purchase of the former in large quantities practical.
It is impossible to purchase certain foods for small families in small enough quantities for immediate consumption. A can of molasses, for example, is usually more than enough for use at one time. When this is the case, the greatest care should be exercised to store such foods carefully and to utilize them before they spoil.
Cooperative buying usually means a saving. Such foods as flour, potatoes, dried vegetables, sugar, apples, and dried fruits may be purchased by the barrel, box, or other measure. If several families jointly purchase such quantities of foods, the expense is reduced. It is also of advantage to buy from the producer. The middle man's profit is thus eliminated.
Cook and serve a luncheon or supper. The following menu is suggested:
Cream of Pea Soup—CroutonsMacaroni and CheeseLettuce SaladBread and ButterOatmeal Cookies Tea
Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person.
Chopped SteakBoiled or Steamed PotatoColeslawTea
See Lesson XIV for suggestions regarding the preparation of the lesson.
HOME PROJECTS I [Footnote 61: See Lesson IX]
SUGGESTIONS FOR HOME WORK.—Prepare salads or other foods containing leafy vegetables at least twice a week.
Calculate the quantity of milk used by each member of your household.
(1) To prepare salads which are both pleasing in appearance and tasty. (Make sure that they are properly seasoned.)
(2) To vary either the materials used in salad-making or the method of serving and preparing the same salad materials.
(3) If the vegetable is cooked, to prepare it in such a way that no nutriment is lost.
(4) To compare the quantity of milk used by each member of the family with the quantities suggested at the top of.
FOOD ADJUNCTS.—Besides the foodstuffs there are edible substances calledfood adjuncts. These cannot be termed foods, as they do not perform the functions of such, but they give flavor to them and they may excite the secretion of the digestive juices, and thus aid in the digestion of real foods. For the most part, food adjuncts are contained in these classes of materials,—condiments, flavoring extracts, and beverages.
Condiments.—Seasoning materials and spices are calledcondiments. They are used with foods to give the latter a pleasing flavor. But condiments should be eaten in moderation. They are often used to cover up the flavor of inferior or poorly prepared foods and they are often used to excess in sauces. Highly seasoned sauces should be served only with foods that are insipid in taste, but valuable for their nutritive properties. Good foods, well cooked, have a flavor which needs little change. We should train ourselves to enjoy the natural flavor of foods, so that there is no craving for condiments.
Saltmay be classed both as a condiment and as a food (seeAsh). When used in moderation, it has undoubted value in diet. It is used in many types of foods, especially meats and vegetables. The flavor of sweet foods such as cakes and sweet sauces is invariably improved by the addition of a small quantity of salt.
Vinegaris an acid flavoring material prepared by fermenting apple or grape juice or other materials. It contains acetic acid.
Cinnamonis a spice obtained from the inner bark of a small tree. Like most spices, it contains a volatile oil, i.e. an oil which evaporates. Cinnamon is sometimes adulterated withcassia, a spice prepared from the bark of the cassia tree which grows in China and Dutch West Indies. Cassia is similar to cinnamon in flavor.
Clovesare the flower buds of an evergreen tree which grows in Brazil, Ceylon, and West Indies.
Nutmegis the dried kernel of a fruit which grows on a tree native to the Malay Archipelago.
Gingeris the root of a tropical plant. It contains starch and oil of ginger.
Mustardis prepared from the seed of mustard plants.
Black pepperis obtained from the unripe berry of a tropical vine whilewhite pepperis prepared from the ripe berries. The latter is not as pleasing in flavor as black pepper and is more expensive. It is sometimes desired, however, because of its more pleasing appearance.
Cayenne pepperis prepared from the dried ripe fruit of the Capsicum plant.
Paprikais also prepared from the fruit of the Capsicum plant, but the seeds and stems of the fruit are removed. It is a much milder spice than cayenne pepper.
Marjoram, savory, andthymeare the leaves of herbs used for flavoring.
FLAVORING EXTRACTS.—Alcoholic solutions of volatile oils derived from plants are termed flavoring extracts. By dissolving the vanilla bean and lemon and orange peel in alcohol vanilla, lemon, and orange extracts are prepared. Since volatile oils evaporate readily, especially when heated, flavoring extracts should be added, if possible, to cold foods.
BEVERAGES.—The stimulating materials contained in the common beverages,— tea, coffee, cocoa, and chocolate,—are food adjuncts. [Footnote 62:Caffeineis the stimulating material in coffee;theine, in tea; andtheobromine, in cocoa and chocolate.] Except for the value of the water they contain, in carrying on the needs of the body, and for the small quantity of sugar and cream used with them, tea and coffee have no food value. But cocoa and chocolate are rather rich in food value (seeCocoa and Chocolate). These beverages contain both foodstuffs and food adjuncts.
1 pint kidney beans 2 tablespoonfuls fat 1 onion 1 teaspoonful curry powder [Footnote 63: Curry powder is a mixture of various spices including turmeric and coriander-seed powders.] 1 teaspoonful salt 2 tablespoonfuls flour 1 pint tomatoes
Wash and soak the beans overnight. Boil gently until tender.
Brown the onion in the fat, then add the curry powder, salt, and flour, and proceed as for Tomato Sauce (seeTomato Sauce). Add the cooked beans to the mixture and cook all together for a few minutes. Serve hot.
Chili con carnimay be prepared by adding 1 pound chopped beef to the ingredients above and substituting chili powder for curry powder. If this change is made, brown the onion in the fat, then add the meat. Stir and cook until the meat loses its red color. Add the cooked beans and seasonings. Mix the flour with a small quantity of cold tomato. Add this and the remainder of the tomatoes to the meat mixture. Stir and cook for a few minutes. Serve hot.
5 apples 5 tablespoonfuls sugar Water 1 lemon Whole cloves
Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole cloves in each apple. Place the apples in a baking-dish, put 1 tablespoonful of sugar in the cavity of each apple, and a slice of lemon on the top. Add enough water to cover the bottom of the baking-dish. Cover, bake at 400 degrees F. until soft. Serve cold.
If the apples are very sour, more sugar should be used.
2 cupfuls canned tomatoes 1 cupful water 2 cloves 3 allspice berries 3 peppercorns 2 sprays parsley 2 tablespoonfuls fat 1/2 onion, sliced 3 tablespoonfuls flour 1/2 teaspoonful mustard 2 teaspoonfuls salt Dash cayenne 1/4 pound cheese 1 egg 8 slices toast
In a covered saucepan, cook the tomatoes, water, cloves, allspice berries, peppercorns, and parsley at simmering temperature for at least 15 minutes.
Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add these ingredients to the onion and fat. Mix well and add the cooked tomatoes. Stir and cook until the mixture reaches the boiling point, then strain. Add the cheese, stir and cook until the cheese is blended with the other ingredients.
Beat the egg, add a portion of the hot tomato mixture to it. Mix thoroughly and add it to the remainder of the tomato mixture. Stir and cook on the back of the range or over hot water until the egg is thickened. Pour over toast. Serve at once.
Canned tomato soup may be used instead of canned tomatoes. If this substitution is made, the cloves, allspice berries, peppercorns, and parsley should be omitted. For economy, the egg may be omitted. If no egg is used, the flour may be increased to 4 tablespoonfuls and the fat to 3 tablespoonfuls.
Compare this recipe with that for Tomato Sauce. In what ways are the ingredients and method of preparation similar? In what ways do they differ?
In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples are the food adjuncts found?
Beans contain what ingredients that require long cooking?
What material can be added during cooking that will soften them (seeCooking Dried Legumes)?
What is the purpose of covering apples during baking? Why should they be baked in a slow oven (seeSuggestions for Cooking Fruits)?
What kind of substance do all spices contain?
Why should spices be used in moderation?
Explain why flavoring extracts should be added, if possible, to cold foods.
Mention at least two forms in which the following spices may be purchased:
Cinnamon, cloves, nutmeg, ginger, mustard, and black pepper.
What materials in the recipe for Savory Toast are used merely for flavoring?
What materials are removed by straining? How is the flavor extracted from these materials before straining?
WHAT TO BUY.—Dr. Langworthy of the United States Department of Agriculture has listed foods into five groups and has advised that food from each group be used daily. The five groups follow:
" 1. Fruits and Vegetables.2. Milk, Cheese, Eggs, Fish, Meat, Beans, Peas, Peanuts.3. Cereals—Corn-meal, Oatmeal, Rice, Rye, Wheat, Flour, Bread.4. Sugar, Sirups, Jelly, Honey, Candies.5. Fats—Butter, Margarine, Cottonseed Oil, Olive Oil, Drippings, Suet,Bacon,Chocolate."
From studying the previous contents of this textbook the pupil will doubtless recognize in these groups foods to supply all the needs of the body. By following this plan of using some food from each group every day, the needs of the body will be supplied.
HOW MUCH TO SPEND FOR FOOD.—Any one no matter how ignorant or thoughtless can get rid of money. But it takes a wise person, one who understands values and quality, to get value received for money spent. Whether one is purchasing food for all the meals of a family or is only selecting a luncheon or one meal, it is desirable to spend money wisely.
The five food groups may serve as a basis for the purchase of foods. It has been suggested that each dollar used in buying foods be divided into 5 parts of 20 cents each.
"Out of every dollar spent use: [Footnote 64: FromUnited StatesThriftLeaflet #15.]
20 cents,more or less, for vegetables and fruits20 cents, ormore, for milk and cheese20 cents, orless, for meat, fish, eggs, etc.20 cents, ormore, for bread and cereals20 cents, orless, for sugar, fat, tea, coffee, chocolate,flavoring"
NOTE.—Compare these groups of food with those given above. Note that the first division of money should be used for the foods of Group 1; the second and third divisions for the foods of Group 2; the fourth division for the foods of Group 3; and the fifth division for the foods of Groups 4 and 5.
[Illustration: FIGURE 61.—A SUGGESTION FOR THE DIVISION OF EACH DOLLARSPENT FOR FOOD.]
According to Lucy H. Gillett of the Dietetic Bureau of Boston, when strictest economy is necessary,one fourthof each dollar spent for food should be used to purchase bread and other grain products. The remainder of the dollar should be spent about equally for the groups of food mentioned above. If 25 instead of 20 cents is spent for cereal products, however, care should be taken to buy sufficient milk to meet the needs of each member of the family (seeMilk, an Invaluable Food). This is especially necessary where there are young children in the family.
COMPARING THE COST OF FOODS.—The pupil should note that the different foods contained in the same groups differ in cost. One can economize by using the cheaper foods in the group or by using the more expensive only occasionally. If you find that fresh vegetables cost less than fruits, use the latter more sparingly than the former. Meats are more expensive than dried peas or beans and cheese, especially Cottage Cheese. Cottage Cheese or peas and beans in combination with milk or eggs may take the place of meat. A small quantity of meat may be combined with the dried legumes or cereals and a saving effected.
The third, fourth, and fifth groups contain energy-giving foods (see Divisions IV and V). Of the three groups of foods, cereals are by far the cheapest source of energy. A generous use of cereals is economical. In buying grains one gets much nutriment at little cost (when compared with other foods). If the food bills must be curtailed, use cereals generously and meat sparingly. Do not eat cereals, however, to the exclusion of the foods of the other groups. It is especially necessary to use milk and leafy vegetables with cereals. The latter are lacking in the fat-soluble A vitamine.
The fats included in Group 5 differ in cost. It is necessary to select these wisely in order to economize. A wise and economical use of fats is discussed previously.
PLANNING BEFORE BUYING.—It is not only an obligation but a necessity to waste no food. The bit of cereal left from breakfast, the crust of bread, and the scrap of meat represent money. They must be utilized.
The thrifty housekeeper sees to it that left-over food is properly cared for so that it need not be wasted because of spoilage. She covers food and stores it in a cool place. She uses it before it begins to spoil.
In order to buy wisely it is necessary to take account of the foods already in the house or in the garden. It is necessary to decide before going to market just what is needed to supplement the materials already on hand.
Cook and serve a luncheon or supper. The following menu is suggested:
Salmon Timbale with White SauceStuffed Baked PotatoesStewed or Scalloped TomatoesBread and ButterPrune Pudding with Top Milk
Analyze this menu. Is food from each of the groups given in lesson LXXXIX contained in it?
Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person.
Cream of Tomato SoupCheese PuddingSpiced Baked Apples
See Lesson XIV for suggestions regarding the preparation of the lesson.
HOME PROJECTS [Footnote 65: See Lesson IX]
SUGGESTIONS FOR HOME WORK.—If possible secure lists of foods purchased for use at your home during a week or a month. List each article and price in one of the five groups, viz.,
===================================================================== | Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and | | and Fruits | Cheese | Eggs, Etc | Cereals | Other Groceries | _____________________________________________________________________ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | =====================================================================
Add up the cost in each column. Compare the sums.
(1) To determine if the money for the various groups of food has been spent according to the plan suggested in lesson LXXXIX.
(2) If not, to use the food lists actually purchased as a foundation and change them so as to embody the division of the dollar suggested in lesson LXXXIX.
FOOD COMBINATIONS.—From a dietetic standpoint, it is well to combine foods of different compositions. If a food is lacking in one or more of the foodstuffs, it should be combined with a food that supplies the missing nutrient. Bread contains little fat, and butter contains no carbohydrates; hence these two foods make a desirable combination. Vegetable oils, butter, and other fats make desirable additions to vegetables. Macaroni contains little fat, while cheese is rich in this foodstuff. Moreover, macaroni contains a small quantity of incomplete protein, while cheese is rich in complete protein. Hence macaroni and cheese make a good combination. In selecting foods to be used together, careful attention should be given to their composition.
EMULSION OF OIL; SALAD DRESSING.—As has been stated (seeBreaking Up of Fats), to emulsify fat it is necessary to separate it into tiny globules, and to coat each globule with some materials, so that the droplets will remain separate. Various materials serve to emulsify fats. During digestion, fat is emulsified by means of asoap(see Experiment 36). Egg is another material which emulsifies fats. This fact is made use of in making Mayonnaise Dressing from vegetable oil and eggs. If one understands that the oil must be divided into globules, and that each globule must be coated with egg, the preparation of salad dressing becomes interesting and successful. It is evident that the fat should be added to the egg slowly and should be beaten while being added. If the oil and other ingredients are cold, a thicker dressing results. Quick mayonnaise, however, is an exception to this rule.
[Illustration: FIGURE 62—THE COMPOSITION OF ROOTS AND SUCCULENTVEGETABLES (Revised edition)]
Since emulsion of fat is one of the processes of digestion, it would seem that fat in emulsified form would be most readily digested. This is true of some emulsified fats,—the fat of milk is one of the most readily digested. But when an emulsified fat is mixed with protein as in Mayonnaise Dressing, the digestion of the mixture is slower than if either of the foodstuffs were alone. Hence to some persons, Mayonnaise Dressing proves distressing.
1 egg yolk 1 tablespoonful vinegar 1 tablespoonful lemon juice 1/4 teaspoonful mustard 3/4 teaspoonful salt 1/2 teaspoonful sugar Cayenne 1 cupful vegetable oil 2 tablespoonfuls boiling water
Put the egg yolk into a mixing bowl, add hot vinegar, and mix thoroughly. Then add the lemon juice and dry ingredients. Let the mixture stand until cool. Then beat it with a Dover egg beater and while beating add the oil in small quantities,—about 1/2 tablespoonful at a time. Continue beating and adding the oil. When the mixture begins to thicken, the oil can be added in greater quantities. After all the oil is added, add the boiling water. Beat until the latter is thoroughly blended.
It has been found that the oil may be added more rapidly if the egg is acidified before mixing it with the oil. [Footnote 66: This is due to the fact that the acid reacts with the albumin of the egg to form a kind of salt which hydrates and takes up water from the mixture. The more water that can be taken out of an emulsion in the form of hydrates, the more easily will an emulsion be formed.] The addition of boiling water to the mixture after the egg and oil have been blended, prevents the oil from separating from the other ingredients.
[Illustration: FIGURE 63—THE COMPOSITION OF BUTTER AND OTHER FAT-YIELDINGFOODS (Revised edition)]
If desired, thewhole eggmay be used in place of the egg yolks. In case this substitution is made, all the ingredients other than the egg should be doubled in quantity, since 1 whole egg will emulsify 2 cupfuls of oil.
The flavor of refined corn, cottonseed, or peanut oil is mild and pleasing. These oils have less flavor than olive oil but are as nutritious. Their use lessens the cost of Mayonnaise Dressing. After opening a bottle of vegetable oil, it should be kept in a cold place. If it is rancid, it should not be used in salad dressing.
If Mayonnaise Dressing is made successfully, it is thick and smooth. If the dressing is thin and curdled, the oil has been added too quickly, i.e. it has not been emulsified.
To remedy Mayonnaise that has curdled, beat the yolk of an egg slightly, then add the dressing to it gradually, beating constantly.
Mayonnaise Dressing may be variedby the addition of chili or celery sauce, chopped hard-cooked eggs, chopped parsley, pimentos, and green peppers.
QUICK MAYONNAISE DRESSING [Footnote 67: Adding the entire quantity of oil at one time and mixing it with hot paste may seem an unusual procedure for making an oil dressing. The fact that the method is successful may be explained as follows: Mixing the acid with the egg forms a salt which hydrates the mixture, and thus aids in making favorable conditions for emulsifying the oil as explained in the footnote of a previous page. The starch paste also takes up water from the mixture. This makes it possible to emulsify the oil easily, and also to make a stable emulsion.]
2 egg yolksor1 whole egg 2 tablespoonfuls vinegar 2 tablespoonfuls lemon juice 1 1/4 teaspoonfuls salt 1 teaspoonful sugar 1/2 teaspoonful mustard Cayenne 1 cupful vegetable oil
Into a mixing bowl put the eggs and vinegar. Mix well. Add the other ingredients. (It is not necessary to stir them.)
Prepare a thick paste as follows:
In the top part of a double boiler put
1/3 cupful flour 1 cupful cold water 1 tablespoonful butter
Mix thoroughly. Then stir and cook over boiling water at least 10 minutes.At once (while it is hot) turn this paste into the egg and oil mixture.Beat all the ingredients with a Dover egg beater until a thick, uniformdressing results.
(Adapted from a recipe by Mrs. Hill.)
Use seasonable vegetables in salads. Cucumbers, tomatoes, celery, and cooked cauliflower may be used in the fall. Cooked beets, cabbage, carrots, and olives may be used in the winter, and head lettuce, radishes, and cooked asparagus in the spring. Vegetables should be chilled, cut into desirable shapes, and served on lettuce with salad dressing. Beets are greatly improved by cutting into pieces, after cooking, and soaking for one hour in vinegar to which salt has been added. They may also be soaked in French Dressing.
A combination of vegetables and fruits makes a pleasing salad. Cucumbers and pineapple, celery and apples, olives and cooked cranberries are successful salad mixtures. The use of cheese, nuts, and peanuts with vegetables and fruits adds to the flavor and food value of salads. Uncooked carrots, cabbage, and peanuts dressed with French Dressing make a tasty salad.
Canned vegetables, "left over" cold vegetables, meat, and fish have a better flavor in salads if they are mixed with French Dressing and allowed to stand in a cold place for one hour before serving. This process is calledmarinating. If several meats or vegetables are used in the same salad, they should be marinated separately. Just before serving, Cream Salad Dressing or Mayonnaise Dressing may be added to marinated salad materials.
A salad consisting of lettuce or other uncooked leafy vegetables should not be dressed until it is ready to be served. The acid in salad dressing wilts the leaves.
Explain why it is necessary to add the oil to the egg mixture in small quantities.
Explain why it is that a curdled dressing can be remedied by adding it gradually to an egg.
What is the price per quart of olive oil? Of peanut oil? Of cottonseed oil? Of corn oil?
Find the difference in cost between a Mayonnaise Dressing made with corn, cottonseed, or peanut oil and one made with olive oil.
From the standpoint of composition, explain why fresh vegetables andMayonnaise Dressing make a suitable combination (see Figures 62 and 63).
How much Mayonnaise Dressing is generally used for one serving? How many will the above recipe serve?
Make a list of combinations of materials which make tasty salads.
SALAD GARNISHING.—Successful garnishing of a salad requires a sense of good color combination, judgment in blending flavors, and ingenuity in arranging materials. Usually it is well to use only edible materials for garnishing. Certain flowers and greens may be used to advantage, however, in garnishing the salad for an occasional dinner or luncheon. Celery with "fringed ends," stuffed olives cut in slices, lettuce shredded or whole, pimentos, parsley, hard-cooked eggs sliced or pressed through strainer, and vegetables of pronounced color (as beets or carrots) cut into slices, cubes, or fancy shapes,—all these make pleasing garnishes.
2 tablespoonfuls granulated gelatine 1/2 cupful cold water 1/2 cupful vinegar 1 lemon,—juice 2 cupfuls boiling water 1/2 cupful sugar 1 teaspoonful salt 1 1/2 cupfuls sliced celery 1 1/2 cupfuls shredded cabbage 3 pimentos chopped
Prepare all ingredients, except the vegetables, as for a gelatine mixture (seeLemon Jelly). When the mixture begins to set, stir in the vegetables, and pour into a mold. Serve on lettuce leaves with Mayonnaise Dressing.
Other vegetable mixtures such as cucumbers and tomatoes or peas and celery molded in jelly make tasty salads.
Mention at least four different kinds of salads, with a suitable garnish for each.
What should be the condition of all green vegetables used in salads?
How should lettuce be kept and prepared for salads?
FromU. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of tomatoes, cucumbers, spinach, cabbage, lettuce, celery, and onions.
Which contains the most water? Which contains the most ash?
Aside from the fact that sugar improves the flavor of Perfection Salad, why is it a valuable ingredient of the salad mixture (see Figure 94)?
Explain why Mayonnaise Dressing with wafers or rolls would make a valuable food addition to Perfection Salad.
1 can salmon or tunny (or tuna) fish 1 cupful shredded cabbage or sliced celery
Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more oil after marinating.
2 cupfuls flour 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 4 tablespoonfuls vegetable oil or melted butter or substitute 1/2 cupful milk 1 egg
Sift some flour, then measure 2 cupfuls of it. Add the baking powder and salt to the flour. Beat the egg, add the milk and oil or melted fat to it. Through a sifter add the dry ingredients to the milk mixture. Thoroughly mix the ingredients by cutting them with a knife. Roll out on a floured board, cut into oblong pieces, and with a floured knife make a deep crease through the center of each roll. Brush the top with diluted egg (use 2 tablespoonfuls of water to 1 egg) and sprinkle granulated sugar over it. Bake in a moderate oven.
Why is the top of the salad roll mixture brushed with egg? Why should the egg be diluted for such purposes?
What reason is there for combining fish, salad dressing, and rolls?
How much fat and protein does canned salmon and tunny contain (seeU.S. Department of Agriculture, Bulletin No. 28)?
Compare this with the quantity of fat and protein in beef steak (seeFigure 68).
COMBINING MILK WITH ACID.—In the preparation of Cream of Tomato Soup, it is necessary to combine milk with tomatoes,—a food containing acid. If the following experiments are performed, and applications drawn from the results of the experiments, it should be possible to make this soup successfully.
EXPERIMENT 61: EFFECT OF ACID ON MILK.—Put a small quantity of milk in a test tube, heat it slightly, and add a few drops of some acid substance,— tomato juice, lemon juice, or vinegar. What is the result?
EXPERIMENT 62: NEUTRALIZATION OF ACID BY MEANS OF SODA.—Put a small quantity of any of the acids mentioned above in a test tube and add 1/4 teaspoonful baking soda. What happens? Now add a little milk to the mixture. Does the milk curdle? How has the acid been changed so that it does not curdle the milk? What conclusions may be drawn from this as to the use of soda in cooking tomato and milk mixtures?
1 can tomatoes 1/4 teaspoonful baking soda 1 quart milk 1/3 cupful flour 1/4 cupful butter or substitute 1 tablespoonful salt 1/8 teaspoonful pepper
Turn the tomatoes into a saucepan, cover them; cook at simmering temperature for about fifteen minutes. Press through a strainer and add the baking soda. Make a White Sauce of the milk, flour, and fat,remove from the fire. Add thehottomatoes slowly to the White Sauce, stirring constantly. Add the seasonings.Do not heat the mixture after combining the tomatoes and White Sauce. Serve at once.
[Illustration: FIGURE 64—THE COMPOSITION OF MILK AND MILK PRODUCTS]
Cream of Tomato Soup may also be prepared by making a sauce of the tomatoes, flour, and fat, adding the baking soda and pouring the sauce into the hot milk and finally adding the seasonings.
Note that in either method of preparation, the tomato is added to the milk and the salt is added just before serving. Only enough baking soda is used to affect a portion of the acid of the tomatoes so that the pleasing acid flavor of the tomatoes still predominates.
2/3 cupful flour 1/4 teaspoonful salt Cayenne 1 cupful soft bread crumbs 1 cupful grated cheese 2 tablespoonfuls milk
Mix the ingredients in the order given in the recipe. (The milk should merely moisten the ingredients so they will stick together. It may be necessary to increase the quantity.) On a slightly floured board roll the mixture to 1/4 inch thickness. Cut in strips 1/4 inch wide and 4 to 6 inches long. Place on an oiled pan. Bake until brown in a moderate oven.
Why should tomatoes be covered when cooked for soup?
Why should they be cooked at simmering rather than boiling temperature?
From the results of your experiments (see Experiments 61 and 62) explain why soda is added to the tomatoes in Cream of Tomato Soup.
What is the purpose of adding the strained tomatoes or Tomato Sauceslowlyto the White Sauce or milk?
Why should the soup be servedat onceafter combining the tomato and milk mixture?
If enough Cream of Tomato Soup were prepared for two meals, how and when should the tomatoes and White Sauce be mixed?
What is the price per can of tomatoes?
How many cupfuls in one can of tomatoes?
With the aid ofUnited States Department of Agriculture,Bulletin No. 28 and illustrations in this text, tabulate the composition of tomatoes, whole milk (see Figure 64), cheese (see Figure 75), flour, and bread (see Figure 77). Explain why Cream of Tomato Soup and Cheese Straws make a desirable combination from the standpoint of composition and use in the body.
MUSCLE OF YOUNG ANIMALS.—The muscle of an undeveloped animal contains more water than does the muscle of a mature animal. It is also lacking in flavor and usually contains little fat. The meat does not keep so well as that of a mature animal; therefore it should be used at once and not allowed to hang.
[Illustration: FIGURE 65.—CUTS OF VEAL.]
CUTS OF VEAL (see Figure 65). =================================================================== | NAME OF CUT | FORM OF CUT | METHOD OF COOKING | =================================================================== | A. Loin. | Chops. | Sauteing. | | | Thick Pieces. | Roasting. | | | | | | B. Leg. | Steaks—veal cutlets | Sauteing. | | | or veal steak. | Stewing. | | | Thick Pieces. | Roasting. | | | | | | C. Knuckle. | Whole. | Stewing. | | | | Soup-making. | | | | | | D. Rib or Rack. | Chops. | Sauteing. | | | Thick Pieces. | Roasting. | | | | | | E. Shoulder. | Thick Pieces. | Stuffing and Roasting. | | | Whole. | Braising. | | | | | | F. Neck. | Thick Pieces. | Stewing. | | | | | | G. G. Breast. | Thick Pieces. | Roasting. | | | Whole. | Stewing. | | | | | | Sweetbreads | Whole—in pairs. | Parboiling and | | (thymus glands) | | Sauteing, Broiling, | | —"Throat" and | | etc. | | "Heart" | | | | Sweetbreads. | | | ===================================================================
VEAL.—Veal is the muscle of the calf or young cow. It has the characteristic qualities of undeveloped muscle. Because it is lacking in flavor, it should be seasoned with herbs and spices, or served with a sauce of pronounced flavor. It is also improved by adding some fat, or some meat containing considerable fat such as pork. A calf is usually killed when it is six or eight weeks old. The season for veal is spring; it can usually be purchased, however, throughout the year. The muscle of the veal should be pink in color, and the fat, white. The meat of a calf less than six weeks old is lacking in color.
The connective tissue in veal is abundant, but it is easily changed to gelatine by cooking. Veal is generally considered difficult of digestion.
Clean the meat; then remove the bone and tough membranes. Cut the meat into pieces for serving. Cover the bone and the tough pieces of meat with cold water and cook at a low temperature. (This stock is to be used in the sauce.) Small pieces of meat may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in dried bread crumbs, dip in beaten egg, then in crumbs again. Put 2 tablespoonfuls of drippings or other fat in a frying pan. Brown the cutlets in the fat. Remove the veal; in the frying pan prepare the following:
3 tablespoonfuls drippings 1/4 cupful flour 1/2 tablespoonful salt 1/8 teaspoonful pepper 2 cupfuls stock or water 2 tablespoonfuls chopped parsley 1 teaspoonful Worcestershire sauce
Make a brown sauce, using all ingredients except the Worcestershire sauce (seeBrown Sauce). Add the cutlets to the sauce, and cook them at simmering temperature for 1 hour or until tender. Just before serving, add the Worcestershire sauce.
Beefmay be prepared in the same way.
1 pound veal steak, sliced thin 2 eggs 3/4 cupful flour Salt and pepper
Cut the meat into pieces of suitable size for serving. Brown each piece in fat. (Use scraps of fat cut from the meat.)
Mix the egg, flour, and seasoning. Spread both sides of each piece of meat with the egg mixture. Again brown the pieces of meat in fat. Then add boiling water and let the meat cook atsimmering temperaturefor at least 2 hours. Serve hot.
Beefmay be substituted for veal.
2 cupfuls mashed potatoes 2 tablespoonfuls milk 1 tablespoonful butter or substitute 1 teaspoonful salt Pepper 1 egg
Mix all the ingredients except the egg. Separate the egg, and beat the white and the yolk. Beat the yolk into the potato mixture; then add the white by cutting and folding-in. Turn into a buttered baking-dish or drop by spoonfuls on a buttered baking-sheet. Bake until the egg is cooked and the top brown. Serve at once.
The egg may also be added unbeaten to the potatoes, and the entire mixture beaten vigorously.
Why is cold water, rather than hot, used for making meat stock?
How does veal stock compare in color with beef stock? What is the stock called that is made from veal?
Why is this meat cooked at simmering rather than at boiling temperature?
Why is it desirable to use parsley and Worcestershire sauce with veal? Is it desirable to use Worcestershire sauce with beef or mutton? Explain your answer. Why is Worcestershire sauce not cooked with the brown sauce?
Locate veal cutlets or veal steak (see Figure 65). To what cut of beef does it correspond?
What cut of veal corresponds to the tenderloin cuts of beef?
How does the cutting and the using of the rib section of veal differ from that of beef?
What are the prices per pound of each cut of veal? Arrange in tabulated form and record the date.
FromU.S. Department of Agriculture,Bulletin No. 28, tabulate the percentage composition of veal cutlets or veal steak. Compare with the percentage composition of beef steak (see Figure 68).
Potato Puff may be prepared from either hot or cold mashed potatoes. Should the temperature of the oven be the same for each? Explain your answer.
What is the purpose of the egg in the potato mixture?
Which would give the better result when added to the potato mixture, beaten egg or unbeaten egg? Give the reason for your answer.
How many persons will the Potato Puff recipe serve?
FromU.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of fresh potatoes (see Figure 62) and boiled potatoes. How much nutriment is lost by boiling one pound of potatoes? By what method can potatoes be cooked in order to retain the most nutriment?
Give reasons for combining veal and potatoes.