Food recipes
Scalded Cocoa
Scalded Cocoa
Ingredients:
2 c. scalded milk
3 Tb. cocoa
3 Tb. sugar
1/4 tsp. salt
2-1/2 c. boiling water
Directions:
Scald the milk in a double boiler. Mix the cocoa, sugar, and salt. Stir
the boiling water into this mixture gradually, and let it boil for
several minutes over the fire. Then turn the mixture into the hot milk
in the double boiler, and beat all with an egg beater for several
minutes. A drop of vanilla added to the cocoa just before serving adds
to its flavor.
BOILED COFFEE
Scald a clean coffee pot, and into it put 12 level tablespoonfuls of
ground coffee. Add several crushed egg shells or the white of one egg,
pour in 1 cupful of cold water, and shake until the whole is well mixed.
Add 5 cupfuls of freshly boiling water and put over the fire to boil.
After the coffee has boiled for 5 minutes, pour 1/4 cupful of cold water
down the spout. Allow it to stand for a few minutes where it will keep
hot and then serve.
* * * * *
CEREALS
EXAMINATION QUESTIONS
(1) (a) Mention the eight cereals that are used for food. (b) How
may the universal consumption of cereals be accounted for?
(2) (a) Explain why cereals and cereal products are economical foods.
(b) What factors should be considered in the selection of cereals?
(3) (a) Why are cereals not easily contaminated? (b) What care in
storage should be given to both prepared and unprepared cereals?
(4) (a) Explain briefly the composition of cereals. (b) Describe the
structure of cereal grains.
(5) What food substance is found in the greatest proportion in cereals?
(6) What characteristics of cereals make them valuable in the diet?
(7) What material, besides the food substances, is always present in
cereals, and what are its purposes?
(8) What is the purpose of cooking cereals?
(9) (a) What occurs when starch is cooked in a liquid? (b) Describe
the process of setting a cereal.
(10) (a) Mention the various methods of cooking cereals, (b) What
are the advantages of the double-boiler method?
(11) (a) What influences the proportion of water required and the
90 / 151
length of time necessary to cook cereals? (b) Is it an advantage to
cook cereals for a long time? Tell why.
(12) Mention the cereals that you would use in winter and tell why you
Ingredients:
2 c. scalded milk
3 Tb. cocoa
3 Tb. sugar
1/4 tsp. salt
2-1/2 c. boiling water
Directions:
Scald the milk in a double boiler. Mix the cocoa, sugar, and salt. Stir
the boiling water into this mixture gradually, and let it boil for
several minutes over the fire. Then turn the mixture into the hot milk
in the double boiler, and beat all with an egg beater for several
minutes. A drop of vanilla added to the cocoa just before serving adds
to its flavor.
BOILED COFFEE
Scald a clean coffee pot, and into it put 12 level tablespoonfuls of
ground coffee. Add several crushed egg shells or the white of one egg,
pour in 1 cupful of cold water, and shake until the whole is well mixed.
Add 5 cupfuls of freshly boiling water and put over the fire to boil.
After the coffee has boiled for 5 minutes, pour 1/4 cupful of cold water
down the spout. Allow it to stand for a few minutes where it will keep
hot and then serve.
* * * * *
CEREALS
EXAMINATION QUESTIONS
(1) (a) Mention the eight cereals that are used for food. (b) How
may the universal consumption of cereals be accounted for?
(2) (a) Explain why cereals and cereal products are economical foods.
(b) What factors should be considered in the selection of cereals?
(3) (a) Why are cereals not easily contaminated? (b) What care in
storage should be given to both prepared and unprepared cereals?
(4) (a) Explain briefly the composition of cereals. (b) Describe the
structure of cereal grains.
(5) What food substance is found in the greatest proportion in cereals?
(6) What characteristics of cereals make them valuable in the diet?
(7) What material, besides the food substances, is always present in
cereals, and what are its purposes?
(8) What is the purpose of cooking cereals?
(9) (a) What occurs when starch is cooked in a liquid? (b) Describe
the process of setting a cereal.
(10) (a) Mention the various methods of cooking cereals, (b) What
are the advantages of the double-boiler method?
(11) (a) What influences the proportion of water required and the
90 / 151
length of time necessary to cook cereals? (b) Is it an advantage to
cook cereals for a long time? Tell why.
(12) Mention the cereals that you would use in winter and tell why you
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