Chapter 19

Chapter 193,419 wordsPublic domain

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 called _marinating_. 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.

QUESTIONS

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 and Mayonnaise 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.

LESSON XCIV

VEGETABLES WITH SALAD DRESSING (B)

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.

PERFECTION SALAD

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 (see _Lemon 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.

QUESTIONS

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?

From _U. 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.

FOOD COMBINATIONS

LESSON XCV

FISH SALAD AND SALAD ROLLS

SALMON OR TUNNY 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.

SALAD ROLLS

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.

QUESTIONS

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 (see _U. S. Department of Agriculture_, Bulletin No. 28)?

Compare this with the quantity of fat and protein in beef steak (see Figure 68).

LESSON XCVI

CREAM OF TOMATO SOUP AND CHEESE STRAWS

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?

CREAM OF TOMATO SOUP

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 the _hot_ tomatoes 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._

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.

CHEESE STRAWS

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.

QUESTIONS

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 Sauce _slowly_ to the White Sauce or milk?

Why should the soup be served _at once_ after 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 of _United 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.

LESSON XCVII

VEAL AND POTATOES

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.

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.

VEAL CUTLETS (STEAK)

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:

SAUCE FOR CUTLETS

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 (see _Brown 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.

_Beef_ may be prepared in the same way.

VEAL WITH EGG DRESSING

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 at _simmering temperature_ for at least 2 hours. Serve hot.

_Beef_ may be substituted for veal.

POTATO PUFF

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.

QUESTIONS

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.

From _U.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?

From _U.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.

LESSON XCVIII

MUTTON AND LAMB DISHES

MUTTON.--Mutton is the meat obtained from the sheep. The animal is usually about three years of age when killed. Like beef, mutton needs to hang a few days before using. It is considered as nutritious and as easily digested as beef. Its strong flavor may be destroyed by removing the "pink skin" and much of the fat. The latter has such a strong flavor, that it cannot be used for cooking unless it is tried out with onion, apple, and dried herbs. Mutton fat so prepared is sometimes termed _savory fat_. It is thought that the fat dissolves certain flavoring materials present in the fruit, vegetable, and herbs. The caramelized carbohydrate formed by browning the apple and onion also adds to the flavor. [Footnote 68: See _Department of Agriculture, Farmers' Bulletin_, No. 526.]

Mutton fat is useful for soap-making.

LAMB.--Lamb is meat obtained from the young sheep, killed when from six weeks to one year old. As the animal matures, the blood recedes from its joints; hence the joints of lamb are pink in color, while those of mutton are white.

Lamb has the characteristics of the meat of immature animals. It contains more water and a little less fat than mutton, and should not be allowed to hang. It is more delicate in flavor than is mutton. Lamb should be well cooked; mutton is sometimes served rare.

FOOD COMBINATIONS

STUFFED SHOULDER OF LAMB

4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed with the mixture used in Stuffed Meat Roast. (Double the quantity of ingredients for the shoulder of lamb.) Add the stuffing to the meat; then "lace" (see _Baked Fish_) or skewer into shape. Season, and dredge with flour. Place drippings or other fat in a frying pan or iron roasting pan, and brown the surface of the meat. Place the lamb on the rack in a roasting pan, add boiling water; cover; and bake in a moderate oven, allowing _one half hour to the pound_. _Shoulder of veal_ may be prepared and stuffed in the same way.

MINT SAUCE

1 cupful fresh mint 1/2 cupful vinegar 1/4 cupful sugar

Chop the leaves and the tender tips of the mint. Dissolve the sugar in the vinegar, and add the mint. Let the sauce stand one hour before using. Heat over hot water before serving.

LAMB OR MUTTON IN THE CASSEROLE

2 pounds neck, breast, or shoulder of lamb or mutton Flour Fat for browning Water or stock 4 carrots 2 cupfuls peas 2 teaspoonfuls salt Pepper 1/2 bay leaf 3 allspice berries

Cut the meat into pieces suitable for serving. Roll in flour, and brown in a frying pan with hot fat. Remove to the casserole, and cover with boiling water or stock. Wash, scrape, and cut the carrots into halves. Add them and the spices to the meat in the casserole. Cover, and cook at simmering temperature for two hours. Then add the peas and the seasoning. Cook until tender. Serve hot from the casserole.

One half cupful of cooked rice may be used instead of the carrots and peas. Tomatoes also make a pleasing addition.

THE CASSEROLE.--The casserole is a popular utensil for cooking and serving. It is suitable for foods that need to be cooked at a low temperature for a long period of time; hence its adaptability to tough cuts of meat. Because the casserole is tightly covered, foods may be cooked in it with little loss by evaporation. The flavor is retained also, if the cooking is carefully done. The use of the casserole in serving is a distinct advantage, since the foods may be served hot. The casserole may be used in the oven or on top of the range.

If a covered crock is used in place of the regulation casserole, a dinner napkin should be folded neatly around it for serving.

QUESTIONS

Tell how lamb can be distinguished from mutton. Give two reasons for adding dried herbs to the stuffing for lamb.

Give two reasons for serving Mint Sauce with lamb. What is the purpose of first browning the lamb that is to be roasted?

What is the easiest method of adding extra flour to the sauce around lamb or mutton in the casserole (see _Thickening the Sauce of Meat Cooked in Water_)?

How many persons will this recipe serve?

Name the advantages of cooking meat in a casserole.

Give a dietetic reason for combining carrots, peas, or rice, with lamb or mutton.

Distinguish between rib and loin chops of lamb or mutton. What is a French chop?

Obtain the prices per pound of each cut of mutton or lamb. Arrange in tabulated form and record the date.

From _U.S. Department of Agriculture Bulletin No. 28_, tabulate the percentage composition of the hind quarter of mutton. Compare it with the composition of beef steak.

Tabulate the percentage composition of beets, carrots, parsnips, and turnips. Which contains the most carbohydrates? Which the most ash?

LESSON XCIX

PORK, VEGETABLES, AND APPLE SAUCE