USE OF STARCH TO THICKEN LIQUIDS
A lesson on the use of starch for thickening purposes should be given before lessons on the making of a sauce or a soup from the water in which vegetables have been cooked. The necessity of separating the starch grains should be shown by experiments.
EXPERIMENTS IN USING STARCH FOR THICKENING
(Any powdered starch may be used)
1. Boil 1/4 cup of water in a small saucepan. While boiling, stir into it 1/2 tsp. of cornstarch and let it boil one minute. Observe the result. Break open a lump and examine it.
2. Mix 1 tsp. of cornstarch with 2 tsp. of cold water, and stir into 1/4 cup of boiling water. Note the result.
3. Mix 1 tsp. of cornstarch with 2 tsp. of sugar and stir into 1/4 cup of boiling water. Note the result.
4. Mix 1 tsp. of cornstarch with 2 tsp. of melted fat in a small saucepan and stir into it 1/4 cup of boiling water. Note the result.
CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
1. Starch granules must be separated before being used to thicken a liquid:
(1) By adding a double quant.i.ty of cold liquid
(2) By adding a double quant.i.ty of sugar
(3) By adding a double quant.i.ty of melted fat.
2. The liquid which is being thickened must be constantly stirred, to distribute evenly the starch grains until they are cooked.
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
Milk Flour b.u.t.ter Thin cream sauce 1 cup 1 tbsp. 1 tbsp.
Thick cream sauce 1 cup 2 tbsp. 2 tbsp.
NOTE.--Use thick cream sauce to pour over a food. Use thin cream sauce when solid food substance is mixed with the sauce.
VARIATIONS OF BASIC RECIPE
1. Tomato sauce.--Use strained tomato juice instead of milk.
2. Vegetable sauce.--Use vegetable water in place of the milk.
3. Cheese sauce.--Use 1/3 to 1/2 cup of grated cheese in 1 cup of thick cream sauce.
CREAM OF VEGETABLE SOUPS
At least one practice lesson should be given on the making of these soups. The value of the vegetable water should be impressed upon the pupils, and it may be pointed out that these soups are an excellent way of using the cooking water and any left-over vegetable.
The difference between tomatoes and other vegetables should be noted.
Tomatoes are a fruit and, as such, contain an acid. The acid would curdle milk and must be neutralized by the use of soda, before milk can be added.
[Ill.u.s.tration: Utensils used for cream soups]
PRINCIPLES OF CREAM SOUPS
1. The liquid may be all milk, part vegetable water and milk, or all vegetable water.
2. The amount of flour used for thickening depends on the vegetable.
Starchy vegetables need only 1/2 tbsp. to one cup of liquid; non-starchy vegetables need 1 tbsp. to a cup.
3. The ingredients are combined as follows:
(1) The liquid is heated and thickened with flour.
(2) The seasonings of b.u.t.ter, salt, and pepper are added.
(3) The vegetable pulp is added in any desired quant.i.ty, usually about two tbsp. to one cup of liquid.
A special recipe should be given for cream of tomato soup, so that the proportion of soda may be correct.
NOTE.--If flavours of onion, bay-leaf, parsley, etc., are desired, these should be cooked with the vegetables, so as to be extracted in the vegetable water.
OUTLINE OF LESSONS ON COOKING SEEDS
CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
1. Forms in which used:
(1) Whole or cracked grains--rice, cracked wheat, coa.r.s.e oatmeal, etc.
(2) Granular--corn meal, cream of wheat, fine oatmeal, etc.
(3) Rolled or flaked grains--wheat, oats, corn, rice, etc.
(4) Powdered--wheat flour, rice flour, etc.
2. Cooking cereals for breakfast:
For 1 cup of water use 1/4 tsp. of salt and the following cereal--
Whole or cracked--1/4 cup of cereal