Proteid Foods: Carbohydrate Foods: lean meat rice fish potato cheese tapioca egg beans milk peas mushrooms wheat young peas, beans corn artichokes sugar 30 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Glycerides: fats oils butternuts English walnuts olive oil cream butter 'Nerve Building Foods yolk of egg fat of meat fat of fish cream olive oil almonds sleep fresh air Organic Acids: Malic — in apples Oxalic — in rhubarb Acetic — in oranges, lemons, fruits, molasses, vinegar, vegetables. Citric — lemons, milk Tartaric — grapes Hydrochloric — olive oil 1 [ydrocyanic — peaches, cherry Lactic Acid — buttermilk, milk spinach beans carrots Foods Containing Organic Iron. young beets celery yolk of egg lettuce beef almoinb Foods Containing Potassium and Sodium: lemons celery beans potatoes lettuce egg tomatoes . buttermilk cauliflower rice celery beef liver milk beef celery Foods Containing Calcium (lime) milk lettuce asparagus fish egg almonds buttermilk Foods Rich in Glycogen (Animal Starch) oysters clams chocolate Foods Containing Magnesium: cocoanut asparagus Foods Containing Phosphates: fish egg yolk lettuce asparagus LABORATORY COOK BOOK. 31 All foods yield heat when binned in the body, but the Nitrogenous are more especially muscle and tissue building while the Carbonaceous yield heat and muscular energy. Fresh air is important, together with exercise, for a complete utilization of food that it may yield the great- est efficiency to man. EXPERIMENTS WITH STARCH I. Bro port ions. Water Starch Flavoring Time No. 1. Y2 pint IT. Lemon 5 min. No. 2. y2 pint 2 T. or 30 min. No. 3. y2 pint 3 T. Orange 30 min. No. 4 y2 pint 4 T. 5 min. No. 5 y2 pint 5T. 5 min. II. Methods of Mixing. (1) Mix starch and entire quantity of. cold water to a smooth paste. Heat to boiling point. Note stirring necessary and the length of time required to make the mixture clear. (2) Mix the starch with four tablespoons of water. Kaise the remaining portion to the boiling point; add the starch-paste slowly to the boiling water. (3) Pour the boiling water on the starch-paste. III. Xote the following: 1. Compare the three methods as to length of time required, efficiency. 2. Note change in color, consistency, and flavor. 3. Compare starch cooked five minutes with starch cooked thirty minutes; hot and cold. 4. Note the thickness of each mixture while hot, and for what purpose each might be suitable, e. g., for cream toast; for cream soup; for croquettes. 5. Note the thickness of the mixture when cold; for what pur- pose each might be suitable, e. g., cold pudding or a blanc mange. G. In using milk as the liquid, what change in method of cooking would be necessary? When should flavoring be added? Lemon, for example. WHITE SAUCE. 1. Proportions Liquid Butter Flour Salt No. 1 1 pint 1 tbl. 1 tbl. ' y2 tsp. 32 THE WORCESTER DOMESTIC SCIEXCE SCHOOL. No. 2 1 pint 2 tbl. 2 tbl. i/2 tsp, No. 3 1 pint 3 tbl. 3 tbl. y2 tsp, No. 4 1 pint 4 tbl. 4 tbl. y2 tsp, No. 5 1 pint 5 tbl. 5 tbl. i/2 tsp, II. Methods of Cooking. 1. Melt the butter and cook till it bubbles ; add the flour ; allow this to cool. Add the liquid cold to the mixture, and heat to the boil- ing point, stirring rapidly all the time. Boil until thickened, about five minutes. Add the salt.

AI-modernized reading of the original text

Proteid Foods: Carbohydrate Foods: lean meat rice fish potato cheese tapioca egg beans milk peas mushrooms wheat young peas, beans corn artichokes sugar Glycerides: fats oils butternuts English walnuts olive oil cream butter 'Nerve Building Foods yolk of egg fat of meat fat of fish cream olive oil almonds sleep fresh air Organic Acids: Malic — in apples Oxalic — in rhubarb Acetic — in oranges, lemons, fruits, molasses, vinegar, vegetables. Citric — lemons, milk Tartaric — grapes Hydrochloric — olive oil 1 [ydrocyanic — peaches, cherry Lactic Acid — buttermilk, milk spinach beans carrots Foods Containing Organic Iron. young beets celery yolk of egg lettuce beef almonds Foods Containing Potassium and Sodium: lemons celery beans potatoes lettuce egg tomatoes . buttermilk cauliflower rice celery beef liver milk beef celery Foods Containing Calcium (lime) milk lettuce asparagus fish egg almonds buttermilk Foods Rich in Glycogen (Animal Starch) oysters clams chocolate Foods Containing Magnesium: cocoanut asparagus Foods Containing Phosphates: fish egg yolk lettuce asparagus All foods yield heat when binned in the body, but the Nitrogenous are more especially muscle and tissue building while the Carbonaceous yield heat and muscular energy. Fresh air is important, together with exercise, for a complete utilization of food that it may yield the greatest efficiency to man. EXPERIMENTS WITH STARCH I. Bro port ions. Water Starch Flavoring Time No. 1. Y2 pint IT. Lemon 5 min. No. 2. y2 pint 2 T. or 30 min. No. 3. y2 pint 3 T. Orange 30 min. No. 4 y2 pint 4 T. 5 min. No. 5 y2 pint 5T. 5 min. II. Methods of Mixing. (1) Mix starch and entire quantity of. cold water to a smooth paste. Heat to boiling point. Note stirring necessary and the length of time required to make the mixture clear. (2) Mix the starch with four tablespoons of water. Kaise the remaining portion to the boiling point; add the starch-paste slowly to the boiling water. (3) Pour the boiling water on the starch-paste. III. Xote the following: 1. Compare the three methods as to length of time required, efficiency. 2. Note change in color, consistency, and flavor. 3. Compare starch cooked five minutes with starch cooked thirty minutes; hot and cold. 4. Note the thickness of each mixture while hot, and for what purpose each might be suitable, e. g., for cream toast; for cream soup; for croquettes. 5. Note the thickness of the mixture when cold; for what purpose each might be suitable, e. g., cold pudding or a blanc mange. G. In using milk as the liquid, what change in method of cooking would be necessary? When should flavoring be added? Lemon, for example. WHITE SAUCE. 1. Proportions Liquid Butter Flour Salt No. 1 1 pint 1 tbl. 1 tbl. ' y2 tsp. No. 2 1 pint 2 tbl. 2 tbl. i/2 tsp, No. 3 1 pint 3 tbl. 3 tbl. y2 tsp, No. 4 1 pint 4 tbl. 4 tbl. y2 tsp, No. 5 1 pint 5 tbl. 5 tbl. i/2 tsp, II. Methods of Cooking. 1. Melt the butter and cook till it bubbles ; add the flour ; allow this to cool. Add the liquid cold to the mixture, and heat to the boiling point, stirring rapidly all the time. Boil until thickened, about five minutes. Add the salt.

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