School and Home Cooking Part 84

The amount of artificial food found satisfactory for the infant during the first few months of its life is usually not sufficient to yield as many Calories as given in the table above. But while the baby is adjusting itself to artificial feeding, it is especially necessary that the stomach be not overtaxed. As the infant develops, the quant.i.ty of food can be increased and the deficiency made up later.

QUESTIONS

Define certified, pasteurized, sterilized, modified, and top milk.

Give reasons for sterilizing utensils used for measuring and holding milk.

In preparing modified milk why is milk diluted? Why is sugar added?

What is the price per quart of certified milk?

LESSON CLVII

MODIFYING MILK

Modify cow's milk according to a formula secured from a physician or baby's dispensary. Pasteurize milk.

LESSON CLVIII

REVIEW--MEAL COOKING

MENU

Baked Sweet Potatoes or Scalloped Potatoes Apple Dumpling (made with pastry or biscuit dough)

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

LESSON CLIX

HOME PROJECTS [Footnote 119: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--If pies are served in your home, bake at least one pie a week. In case pies are not used, bake cake in which different quant.i.ties of fat are used.

SUGGESTED AIMS: (1) To compare One- and Two-crust Pies. Prepare each kind.

Determine the difference in cost, time of preparation, and quality of the crust of each. Which kinds of pies do you consider more successful in regard to quality? Which is cheaper? Which kind meets the approval of other members of your home?

(2) To compare Cake Containing Little and Much Fat. Follow the recipe for One-egg or Plain Cake. Vary the quant.i.ty of fat from 1/8 to 1/2 cupful.

Make comparisons regarding cost, texture, grain, and flavor. Which amount do you consider most successful from the standpoint of texture, grain, and flavor?

DIVISION SIXTEEN

FROZEN DESSERTS

LESSON CLX

METHOD OF FREEZING--WATER ICE

EXPERIMENT 79: MIXTURES FOR FREEZING.--Prepare 2 cupfuls of cracked ice.

Place 1 cupful of the cracked ice in each of two bowls. To one bowl of ice add 1/3 cupful of rock salt, and mix thoroughly. Insert thermometers into both bowls and note temperature. What effect does the salt have upon the temperature of the ice?

Allow the ice mixture to stand a few minutes, then observe the difference in the condition of the ice in the two bowls. Besides lowering the temperature, what does the salt do to the ice?

FREEZING WITH ICE AND SALT.--When a solid substance is changed to a liquid, heat is absorbed from surrounding materials. When solid ice liquefies, heat is absorbed from surrounding materials. Salt makes ice liquefy at a lower temperature, thus absorbing more heat from its surroundings. Since foods must be cooled, i.e. heat drawn from them, in order to freeze them, a mixture of ice and salt rather than ice is used in freezing.

If ice and salt surround a tin can containing substances to be frozen, from what is the heat absorbed when the ice is changed to liquid form?

Explain why it is that a mixture of ice and salt, rather than ice alone, is used to freeze a dessert.

CONDUCTORS OF HEAT.--In Experiment 2 and in, _The Principle of Fireless Cookery_, it is shown that some materials are better conductors of heat than others. Which is a better conductor of heat, wood or metal? Explain why it is that most freezers consist of an inner can of metal and an outer bucket of wood. A few freezers have an outside metal bucket. Such freezing devices have been found more satisfactory when heavy paper is tied around the outer metal bucket.

COOLING BY EVAPORATION.--If a few drops of alcohol, ether, or gasoline are poured in the palm of the hand and allowed to evaporate, the hand feels cold. During evaporation, the liquid takes heat from the hand. When any liquid evaporates, heat is absorbed from surrounding materials. Water may be cooled by placing it in a porous jar and hanging it in a breeze.

When there is no ice, this principle of cooling by the rapid evaporation of a liquid may be applied to the cooling of b.u.t.ter and other foods. Wrap b.u.t.ter in an oiled paper and place it in a flower crock or any porous jar.

Place the crock in a draft; put a bowl of water beside it. Wrap a wet cloth about the crock and place one end of it in the bowl of water. The continuous evaporation of the moisture keeps the food cool.

PREPARING AND PACKING THE FREEZER.--Scald the can, the cover, and the dasher of the freezer; cool it before the mixture that is to be frozen is placed in it. Adjust the can carefully in the bucket; put in the dasher; pour in the mixture, cover; adjust the crank. Crush the ice for freezing by placing it in a strong bag and pounding it with a wooden mallet. Mix the ice with rock salt in the proportion given below. Then pour the ice and salt mixture around the can of the freezer. The ice and salt mixture should be higher around the can than the level of the mixture inside.

For _freezing_ ice creams and most ices use _three_ parts of cracked ice to _one_ of rock salt. If ice of coa.r.s.e grain is desired, use a greater quant.i.ty of salt. The less salt in

proportion to ice used, the finer the grain; the process of freezing, however, takes place very slowly when little salt is used.

For mixtures which are frozen by merely packing in ice and salt but are not stirred, such as mousse or parfait, use _two_ parts of cracked ice to _one_ of rock salt.

For packing frozen mixtures after freezing, use _four_ parts of cracked ice to _one_ of rock salt.

FREEZING.--If a dessert of fine texture is desired, turn the crank slowly and steadily until the mixture is rather stiff, then turn more rapidly. In making water ices, it is considered advisable by some to turn the crank steadily for 5 minutes, then allow to stand 5 minutes, turn again 5 minutes, and continue until freezing is completed. Do not draw off the salt water while freezing the mixture, unless the salt water stands so high that there is danger of its getting into the can.

When the mixture is frozen, remove the ice and salt around the top of the can; wipe the cover and top; uncover; and remove the dasher. Then stir the frozen mixture thoroughly; place thin paper or paraffin paper over the can; cover; place a cork in the hole of the cover. Drain off all the water which has collected in freezing; repack the freezer with ice and salt mixture in the proportion given above; cover with carpet, blanket, or newspapers; and allow to stand in a cold place several hours.

FRUIT ICE

4 cupfuls water 2 3/4 cupfuls sugar 3 oranges 3 lemons 3 bananas 1/4 teaspoonful salt

Make a sirup of the sugar and water, and then cool it. Extract the juice from the lemons and oranges; crush the peeled and sc.r.a.ped bananas with a wooden potato masher. Mix the fruits and salt immediately with the sirup.