Food Study; A Textbook in Home Economics for High Schools

Food Study; A Textbook in Home Economics for High Schools

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ...What is the best use to make of the cheaper grades? 6. Suggest vegetables which would be good creamed. XXVIII THIN WHITE SAUCE Cream Soups: Celery And Potato A. Make Croutons In The Oven. B. The Principle Of Cream Soups. Wash and scrape some celery, and cut it into half-inch pieces. (Often only outside stalks and leaves are used, while the white, crisp pieces are kept to serve uncooked.) Cook about half a cup of celery, to which a small piece of onion may be added if desired, in boiling salted water. When soft, rub through a sieve. Make a white sauce using one tablespoon each of butter and flour, and exactly half a cup of celery water. Thin with milk, measuring the amount used, until you obtain the right consistency for a cream soup. Adding the amounts of water and milk used, what do you determine is the usual proportion of flour to liquid needed to thicken a soup? C. Prepare Potato Soup. To two tablespoons of mashed potato, add half a cup of thin white sauce. Add milk, measuring the amount, to make a soup of the right consistency. Serve with croutons. How much milk was used all together? Why is more needed here in proportion to the flour than in celery soup? To make the soup richer, part cream may be used, or white stock instead of water, or a spoon of well-beaten egg white or of whipped cream may be placed in the serving dish before the soup is poured into it. Classification Of Vegetables The term vegetable, as it is commonly used, includes many foods which botanically would be classed elsewhere. Rice, macaroni, French chestnuts, and even tomatoes and cucumbers are all examples of such foods. At least, it will be admitted that if they are not vegetables they are used as such. Classifications of vegetables are many. One is made according to the...show more

Product details

  • Paperback | 78 pages
  • 189 x 246 x 4mm | 154g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236631250
  • 9781236631251