Chapter 18

Chapter 183,802 wordsPublic domain

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.

LESSON LXXXV

COOKING AND SERVING A LUNCHEON OR SUPPER

Cook and serve a luncheon or supper. The following menu is suggested:

Cream of Pea Soup--Croutons Macaroni and Cheese Lettuce Salad Bread and Butter Oatmeal 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.

LESSON LXXXVI

REVIEW: MEAL COOKING

Chopped Steak Boiled or Steamed Potato Coleslaw Tea

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON LXXXVII

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.

SUGGESTED AIMS:

(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.

DIVISION EIGHT

FLAVORING MATERIALS: FOOD ADJUNCTS

LESSON LXXXVIII

FOOD ADJUNCTS--DISHES CONTAINING FOOD ADJUNCTS

FOOD ADJUNCTS.--Besides the foodstuffs there are edible substances called _food 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 called _condiments_. 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.

_Salt_ may be classed both as a condiment and as a food (see _Ash_). 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.

_Vinegar_ is an acid flavoring material prepared by fermenting apple or grape juice or other materials. It contains acetic acid.

_Cinnamon_ is 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 with _cassia_, 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.

_Cloves_ are the flower buds of an evergreen tree which grows in Brazil, Ceylon, and West Indies.

_Nutmeg_ is the dried kernel of a fruit which grows on a tree native to the Malay Archipelago.

_Ginger_ is the root of a tropical plant. It contains starch and oil of ginger.

_Mustard_ is prepared from the seed of mustard plants.

_Black pepper_ is obtained from the unripe berry of a tropical vine while _white pepper_ is 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 pepper_ is prepared from the dried ripe fruit of the Capsicum plant.

_Paprika_ is 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_, and _thyme_ are 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: _Caffeine_ is the stimulating material in coffee; _theine_, in tea; and _theobromine_, 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 (see _Cocoa and Chocolate_). These beverages contain both foodstuffs and food adjuncts.

CURRY OF KIDNEY BEANS

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 (see _Tomato Sauce_). Add the cooked beans to the mixture and cook all together for a few minutes. Serve hot.

_Chili con carni_ may 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.

SPICED BAKED APPLES

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.

SAVORY TOAST

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?

QUESTIONS

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 (see _Cooking Dried Legumes_)?

What is the purpose of covering apples during baking? Why should they be baked in a slow oven (see _Suggestions 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?

RELATED WORK

LESSON LXXXIX

SPENDING FOR FOOD

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: From _United States Thrift Leaflet #15_.]

20 cents, _more or less_, for vegetables and fruits 20 cents, or _more_, for milk and cheese 20 cents, or _less_, for meat, fish, eggs, etc. 20 cents, or _more_, for bread and cereals 20 cents, or _less_, 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.

According to Lucy H. Gillett of the Dietetic Bureau of Boston, when strictest economy is necessary, _one fourth_ of 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 (see _Milk, 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.

LESSON XC

COOKING AND SERVING A LUNCHEON OR SUPPER

Cook and serve a luncheon or supper. The following menu is suggested:

Salmon Timbale with White Sauce Stuffed Baked Potatoes Stewed or Scalloped Tomatoes Bread and Butter Prune 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.

LESSON XCI

REVIEW: MEAL COOKING

Cream of Tomato Soup Cheese Pudding Spiced Baked Apples

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON XCII

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.,

Add up the cost in each column. Compare the sums.

SUGGESTED AIMS:

(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.

DIVISION NINE

FOOD COMBINATIONS

LESSON XCIII

VEGETABLES WITH SALAD DRESSING (A)

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 (see _Breaking 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 a _soap_ (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.

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.

MAYONNAISE DRESSING

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.

If desired, the _whole egg_ may 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 varied_ by 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 yolks _or_ 1 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, uniform dressing results.

(Adapted from a recipe by Mrs. Hill.)

SEASONABLE VEGETABLE SALADS

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.