2. State the difficulty of keeping a liquid at simmering temperature; show the double boiler and explain its use for this purpose.
3. Compare boiling and simmering as to length of time required and difficulty.
4. Tell the pupils they are going to study simmering by making Coddled Apples.
DISCUSSION OF RECIPE
1. Read recipe.
2. Question regarding:
(1) Kind of heat used
(2) Whether to prepare apples or syrup first, and why
(3) Management in measuring so as to use only one cup
(4) Why one quant.i.ty of syrup is sufficient for so many apples.
3. Decide on the dishes required for the work.
PRACTICAL WORK
a.s.sign work in groups of twos--numbers one and three prepare syrup; numbers two and four prepare apples; all attend to the cooking.
DEVELOPMENT OF IDEAS OF SIMMERING
(To be dealt with while food is cooking)
1. Definition.--Obtain this by comparing simmering with boiling.
2. Effects:
(1) Compare a raw and simmered apple to get the idea of "soft and tender".
(2) Tell the pupils simmering temperature will not harden and toughen meat and eggs as much as boiling does.
(3) Lying longer in the liquid to cook dissolves out more of the food substance.
(4) Less water going off as vapour does not carry away as much flavour.
(5) Less motion in the liquid does not break up the food.
SERVING
When the apples are tender, let each girl serve herself with what she has cooked. While the fruit is being eaten, direct attention to the flavour of apple in the syrup.
HOUSEKEEPING
a.s.sign the work which is necessary to put the kitchen in order, and allow the pupils to carry it out in groups of twos or fours.
RECIPE (INDIVIDUAL): CODDLED APPLES
1 apple 1/4 c. sugar 1/2 c. water.
1. Put the sugar and water in the inside part of a double boiler, set over the fire, and boil gently for about five minutes.
2. Wash and pare the apple, cut it into halves, and remove the core.
3. Put the prepared fruit into the syrup, cover the dish closely, and set in the under part of the double boiler.
4. Simmer the pieces of apple until tender, turning them occasionally.
5. Lift the fruit carefully into a serving dish, then pour the syrup over it.
6. Serve hot or cold.
NOTE.--One cup of sugar will make sufficient syrup for six or seven apples.
METHODS OF COOKING: DETAILS
BOILING
1. Definition:
Boiling is a method of cooking in which the heat reaches the food through a boiling liquid.
2. Kinds of boiling:
(1) Gentle boiling--temperature of 212 degrees.
(2) Rapid boiling--temperature of 212 degrees.
3. Uses of rapid boiling:
(1) To make much steam
(2) To break up food
(3) To keep small particles of food in motion.
4. Rules for boiling: