School and Home Cooking by Carlotta C. Greer Published: 1920
« Previous Chapter: Division 7 | Next Chapter: Division 9 »
DIVISION EIGHT
FLAVORING MATERIALS: FOOD ADJUNCTS
LESSON LXXXVIII
FOOD ADJUNCTS--DISHES CONTAINING FOOD ADJUNCTS
FOOD ADJUNCTS.--Besides the foodstuffs there are edible substances called
food adjuncts. These cannot be termed foods, as they do not perform
the functions of such, but they give flavor to them and they may excite
the secretion of the digestive juices, and thus aid in the digestion of
real foods. For the most part, food adjuncts are contained in these
classes of materials,--condiments, flavoring extracts, and beverages.
Condiments.--Seasoning materials and spices are called condiments.
They are used with foods to give the latter a pleasing flavor. But
condiments should be eaten in moderation. They are often used to cover up
the flavor of inferior or poorly prepared foods and they are often used to
excess in sauces. Highly seasoned sauces should be served only with foods
that are insipid in taste, but valuable for their nutritive properties.
Good foods, well cooked, have a flavor which needs little change. We
should train ourselves to enjoy the natural flavor of foods, so that there
is no craving for condiments.
Salt may be classed both as a condiment and as a food (see
Ash). When used in moderation, it has undoubted value in diet. It
is used in many types of foods, especially meats and vegetables. The
flavor of sweet foods such as cakes and sweet sauces is invariably
improved by the addition of a small quantity of salt.
Vinegar is an acid flavoring material prepared by fermenting apple
or grape juice or other materials. It contains acetic acid.
Cinnamon is a spice obtained from the inner bark of a small tree.
Like most spices, it contains a volatile oil, i.e. an oil which
evaporates. Cinnamon is sometimes adulterated with cassia, a spice
prepared from the bark of the cassia tree which grows in China and Dutch
West Indies. Cassia is similar to cinnamon in flavor.
Cloves are the flower buds of an evergreen tree which grows in
Brazil, Ceylon, and West Indies.
Nutmeg is the dried kernel of a fruit which grows on a tree native
to the Malay Archipelago.
Ginger is the root of a tropical plant. It contains starch and oil
of ginger.
Mustard is prepared from the seed of mustard plants.
Black pepper is obtained from the unripe berry of a tropical vine
while white pepper is prepared from the ripe berries. The latter is
not as pleasing in flavor as black pepper and is more expensive. It is
sometimes desired, however, because of its more pleasing appearance.
Cayenne pepper is prepared from the dried ripe fruit of the
Capsicum plant.
Paprika is also prepared from the fruit of the Capsicum plant, but
the seeds and stems of the fruit are removed. It is a much milder spice
than cayenne pepper.
Marjoram, savory, and thyme are the leaves of herbs used for
flavoring.
FLAVORING EXTRACTS.--Alcoholic solutions of volatile oils derived from
plants are termed flavoring extracts. By dissolving the vanilla bean and
lemon and orange peel in alcohol vanilla, lemon, and orange extracts are
prepared. Since volatile oils evaporate readily, especially when heated,
flavoring extracts should be added, if possible, to cold foods.
BEVERAGES.--The stimulating materials contained in the common beverages,--
tea, coffee, cocoa, and chocolate,--are food adjuncts. [Footnote 62:
Caffeine is the stimulating material in coffee; theine, in
tea; and theobromine, in cocoa and chocolate.] Except for the value
of the water they contain, in carrying on the needs of the body, and for
the small quantity of sugar and cream used with them, tea and coffee have
no food value. But cocoa and chocolate are rather rich in food value (see
Cocoa and Chocolate). These beverages contain both foodstuffs and
food adjuncts.
CURRY OF KIDNEY BEANS
1 pint kidney beans
2 tablespoonfuls fat
1 onion
1 teaspoonful curry powder [Footnote 63: Curry powder is a mixture of
various
spices including turmeric and coriander-seed powders.]
1 teaspoonful salt
2 tablespoonfuls flour
1 pint tomatoes
Wash and soak the beans overnight. Boil gently until tender.
Brown the onion in the fat, then add the curry powder, salt, and flour,
and proceed as for Tomato Sauce (see Tomato Sauce). Add the cooked
beans to the mixture and cook all together for a few minutes. Serve hot.
Chili con carni may be prepared by adding 1 pound chopped beef to
the ingredients above and substituting chili powder for curry powder. If
this change is made, brown the onion in the fat, then add the meat. Stir
and cook until the meat loses its red color. Add the cooked beans and
seasonings. Mix the flour with a small quantity of cold tomato. Add this
and the remainder of the tomatoes to the meat mixture. Stir and cook for a
few minutes. Serve hot.
SPICED BAKED APPLES
5 apples
5 tablespoonfuls sugar
Water
1 lemon
Whole cloves
Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole
cloves in each apple. Place the apples in a baking-dish, put 1
tablespoonful of sugar in the cavity of each apple, and a slice of lemon
on the top. Add enough water to cover the bottom of the baking-dish.
Cover, bake at 400 degrees F. until soft. Serve cold.
If the apples are very sour, more sugar should be used.
SAVORY TOAST
2 cupfuls canned tomatoes
1 cupful water
2 cloves
3 allspice berries
3 peppercorns
2 sprays parsley
2 tablespoonfuls fat
1/2 onion, sliced
3 tablespoonfuls flour
1/2 teaspoonful mustard
2 teaspoonfuls salt
Dash cayenne
1/4 pound cheese
1 egg
8 slices toast
In a covered saucepan, cook the tomatoes, water, cloves, allspice berries,
peppercorns, and parsley at simmering temperature for at least 15 minutes.
Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add
these ingredients to the onion and fat. Mix well and add the cooked
tomatoes. Stir and cook until the mixture reaches the boiling point, then
strain. Add the cheese, stir and cook until the cheese is blended with the
other ingredients.
Beat the egg, add a portion of the hot tomato mixture to it. Mix
thoroughly and add it to the remainder of the tomato mixture. Stir and
cook on the back of the range or over hot water until the egg is
thickened. Pour over toast. Serve at once.
Canned tomato soup may be used instead of canned tomatoes. If this
substitution is made, the cloves, allspice berries, peppercorns, and
parsley should be omitted. For economy, the egg may be omitted. If no egg
is used, the flour may be increased to 4 tablespoonfuls and the fat to 3
tablespoonfuls.
Compare this recipe with that for Tomato Sauce. In what ways are the
ingredients and method of preparation similar? In what ways do they
differ?
QUESTIONS
In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples
are the food adjuncts found?
Beans contain what ingredients that require long cooking?
What material can be added during cooking that will soften them (see
Cooking Dried Legumes)?
What is the purpose of covering apples during baking? Why should they be
baked in a slow oven (see Suggestions for Cooking Fruits)?
What kind of substance do all spices contain?
Why should spices be used in moderation?
Explain why flavoring extracts should be added, if possible, to cold
foods.
Mention at least two forms in which the following spices may be purchased:
Cinnamon, cloves, nutmeg, ginger, mustard, and black pepper.
What materials in the recipe for Savory Toast are used merely for
flavoring?
What materials are removed by straining? How is the flavor extracted from
these materials before straining?
RELATED WORK
LESSON LXXXIX
SPENDING FOR FOOD
WHAT TO BUY.--Dr. Langworthy of the United States Department of
Agriculture has listed foods into five groups and has advised that food
from each group be used daily. The five groups follow:
" 1. Fruits and Vegetables.
2. Milk, Cheese, Eggs, Fish, Meat, Beans, Peas, Peanuts.
3. Cereals--Corn-meal, Oatmeal, Rice, Rye, Wheat, Flour, Bread.
4. Sugar, Sirups, Jelly, Honey, Candies.
5. Fats--Butter, Margarine, Cottonseed Oil, Olive Oil, Drippings, Suet,
Bacon,
Chocolate."
From studying the previous contents of this textbook the pupil will
doubtless recognize in these groups foods to supply all the needs of the
body. By following this plan of using some food from each group every day,
the needs of the body will be supplied.
HOW MUCH TO SPEND FOR FOOD.--Any one no matter how ignorant or thoughtless
can get rid of money. But it takes a wise person, one who understands
values and quality, to get value received for money spent. Whether one is
purchasing food for all the meals of a family or is only selecting a
luncheon or one meal, it is desirable to spend money wisely.
The five food groups may serve as a basis for the purchase of foods. It
has been suggested that each dollar used in buying foods be divided into 5
parts of 20 cents each.
"Out of every dollar spent use: [Footnote 64: From United States
Thrift
Leaflet #15.]
20 cents, more or less, for vegetables and fruits
20 cents, or more, for milk and cheese
20 cents, or less, for meat, fish, eggs, etc.
20 cents, or more, for bread and cereals
20 cents, or less, for sugar, fat, tea, coffee, chocolate,
flavoring"
NOTE.--Compare these groups of food with those given above. Note that the
first division of money should be used for the foods of Group 1; the
second and third divisions for the foods of Group 2; the fourth division
for the foods of Group 3; and the fifth division for the foods of Groups 4
and 5.
[Illustration: FIGURE 61.--A SUGGESTION FOR THE DIVISION OF EACH DOLLAR
SPENT FOR FOOD.]
According to Lucy H. Gillett of the Dietetic Bureau of Boston, when
strictest economy is necessary, one fourth of each dollar spent for
food should be used to purchase bread and other grain products. The
remainder of the dollar should be spent about equally for the groups of
food mentioned above. If 25 instead of 20 cents is spent for cereal
products, however, care should be taken to buy sufficient milk to meet the
needs of each member of the family (see Milk, an Invaluable Food).
This is especially necessary where there are young children in the family.
COMPARING THE COST OF FOODS.--The pupil should note that the different
foods contained in the same groups differ in cost. One can economize by
using the cheaper foods in the group or by using the more expensive only
occasionally. If you find that fresh vegetables cost less than fruits, use
the latter more sparingly than the former. Meats are more expensive than
dried peas or beans and cheese, especially Cottage Cheese. Cottage Cheese
or peas and beans in combination with milk or eggs may take the place of
meat. A small quantity of meat may be combined with the dried legumes or
cereals and a saving effected.
The third, fourth, and fifth groups contain energy-giving foods (see
Divisions IV and V). Of the three groups of foods, cereals are by far the
cheapest source of energy. A generous use of cereals is economical. In
buying grains one gets much nutriment at little cost (when compared with
other foods). If the food bills must be curtailed, use cereals generously
and meat sparingly. Do not eat cereals, however, to the exclusion of the
foods of the other groups. It is especially necessary to use milk and
leafy vegetables with cereals. The latter are lacking in the fat-soluble A
vitamine.
The fats included in Group 5 differ in cost. It is necessary to select
these wisely in order to economize. A wise and economical use of fats is
discussed previously.
PLANNING BEFORE BUYING.--It is not only an obligation but a necessity to
waste no food. The bit of cereal left from breakfast, the crust of bread,
and the scrap of meat represent money. They must be utilized.
The thrifty housekeeper sees to it that left-over food is properly cared
for so that it need not be wasted because of spoilage. She covers food and
stores it in a cool place. She uses it before it begins to spoil.
In order to buy wisely it is necessary to take account of the foods
already in the house or in the garden. It is necessary to decide before
going to market just what is needed to supplement the materials already on
hand.
LESSON XC
COOKING AND SERVING A LUNCHEON OR SUPPER
Cook and serve a luncheon or supper. The following menu is suggested:
Salmon Timbale with White Sauce
Stuffed Baked Potatoes
Stewed or Scalloped Tomatoes
Bread and Butter
Prune Pudding with Top Milk
Analyze this menu. Is food from each of the groups given in lesson LXXXIX
contained in it?
Follow the English or family style of serving. Serve the luncheon or
supper without a maid. Calculate the cost of the meal per person.
LESSON XCI
REVIEW: MEAL COOKING
MENU
Cream of Tomato Soup
Cheese Pudding
Spiced Baked Apples
See Lesson XIV for suggestions regarding the preparation of the lesson.
LESSON XCII
HOME PROJECTS [Footnote 65: See Lesson IX]
SUGGESTIONS FOR HOME WORK.--If possible secure lists of foods purchased
for use at your home during a week or a month. List each article and price
in one of the five groups, viz.,
=====================================================================
| Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and |
| and Fruits | Cheese | Eggs, Etc | Cereals | Other Groceries |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
| | | | | |
=====================================================================
Add up the cost in each column. Compare the sums.
SUGGESTED AIMS:
(1) To determine if the money for the various groups of food has been
spent according to the plan suggested in lesson LXXXIX.
(2) If not, to use the food lists actually purchased as a foundation and
change them so as to embody the division of the dollar suggested in lesson
LXXXIX.
« Previous Chapter: Division 7 | Next Chapter: Division 9 »